Eosinophilic Esophagitis Friendly Basil-Parsley Romaine Lettuce Cups with Carrot
Fresh herbs and crisp vegetables come together in these bright, refreshing lettuce cups that feel like a celebration of clean, simple eating. The filling leans on finely diced carrot and generous handfuls of basil and parsley, tossed in a light apple cider vinegar and olive oil dressing that ties everything together with just a touch of honey for balance. Managing eosinophilic esophagitis often means navigating a long list of common trigger foods, and this recipe sidesteps nearly all of them by sticking to whole, minimally processed ingredients with no dairy, gluten, eggs, soy, or nuts in sight. The romaine leaves do double duty as both vessel and vegetable, keeping things naturally light while giving you that satisfying crunch with every bite. A scatter of torn fresh mint over the top adds an optional but lovely finishing note that makes the whole platter look as good as it tastes. These cups come together quickly with just a bowl, a whisk, and a platter, making them a low-stress option for weeknight meals or casual entertaining. Serve them immediately after assembling so the lettuce stays crisp and the herbs stay vibrant.
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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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