Gut Friendly Basil-Parsley Romaine Lettuce Cups with Carrot
Fresh, vibrant, and genuinely satisfying, these herb-loaded lettuce cups are the kind of dish that makes eating well feel effortless. Crisp romaine leaves act as natural vessels for a bright carrot and herb filling tossed in a simple apple cider vinegar and olive oil dressing with just a touch of raw honey for balance. Every ingredient here is doing real work for your digestive system — raw carrots bring fiber, fresh basil and parsley are packed with plant compounds, and apple cider vinegar has long been celebrated for supporting a healthy gut environment. The dressing comes together in seconds, and because everything is raw and minimally processed, you're getting maximum goodness with zero fuss. Optional torn mint leaves scattered over the top add an extra layer of freshness that takes the whole platter up a notch. These cups are best served immediately so the romaine stays crisp and the herbs stay lively — which also means this is one of those rare recipes where "fresh and fast" is actually the whole point.
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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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