Chicken Free Basil-Parsley Romaine Lettuce Cups with Carrot
These vibrant lettuce cups are a refreshing, herb-forward bite that feels light yet satisfying — perfect for when you want something fresh and colorful without turning on the stove. Finely diced carrot brings a gentle sweetness and satisfying crunch, while a generous handful of basil and flat-leaf parsley keeps every bite bright and aromatic. The dressing is a simple whisked blend of apple cider vinegar, extra-virgin olive oil, and a touch of raw honey, creating a tangy-sweet balance that ties the whole filling together beautifully. Crisp romaine leaves do double duty as both vessel and ingredient, scooping up the herby carrot mixture in a way that's fun to eat and naturally mess-free. Optional torn mint scattered over the top adds an extra layer of freshness that takes the whole platter up a notch. This is the kind of recipe that looks impressive on a serving board but comes together in just a few minutes with nothing more than a knife, a bowl, and a whisk.
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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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