Celery Free Basil-Parsley Romaine Lettuce Cups with Carrot
These bright, herb-packed lettuce cups are the kind of dish that looks impressive on a platter but comes together in minutes with almost no effort. Crisp romaine leaves act as natural vessels for a vibrant filling of finely diced carrot, fragrant basil, and flat-leaf parsley, all tossed in a simple honey-apple cider vinegar dressing that ties everything together beautifully. The dressing is whisked from pantry staples — olive oil, raw honey, apple cider vinegar, and sea salt — so there's nothing mysterious hiding in the mix. For anyone navigating a celery-free lifestyle, this recipe is a genuinely satisfying win because every single ingredient is clean, whole, and easy to verify. No stocks, no spice blends, no pre-made sauces that sneak in unwanted extras. A scatter of torn fresh mint over the top adds an optional but lovely finishing note that makes the whole platter feel a little special. Serve these as a light lunch, a starter, or a crowd-pleasing appetizer that disappears fast.
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Learn more →Ingredients
4 servings
For the filling
- 2 medium carrots, peeled and finely diced
- ½ cup fresh basil leaves, thinly sliced
- ½ cup fresh flat-leaf parsley leaves, roughly chopped
For the dressing
- 1 tbsp apple cider vinegar
- 2 tbsp extra-virgin olive oil
- 1 tsp raw honey
- ¼ tsp fine sea salt
For serving
- 8–10 large romaine lettuce leaves, washed and dried
- 2 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
In a small bowl, whisk together the apple cider vinegar, olive oil, honey, and sea salt until the dressing is smooth and emulsified.
- 2
In a large mixing bowl, combine the diced carrot, sliced basil, and chopped parsley. Pour the dressing over the filling and toss until every piece is evenly coated.
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