Mediterranean Diet Friendly 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 with almost no effort. Finely diced carrot gets tossed with generous handfuls of fresh basil and flat-leaf parsley, then dressed in a simple emulsion of extra-virgin olive oil, apple cider vinegar, and a touch of raw honey — every element a natural fit for plant-forward, whole-ingredient eating. The romaine leaves act as crisp, edible vessels that add satisfying crunch without a single processed component in sight. That olive oil and vinegar dressing is exactly the kind of light, bright flavor profile that makes fresh vegetables genuinely exciting rather than an afterthought. Optional torn mint scattered over the top adds a cool, aromatic finish that takes the whole thing up a notch. This is the kind of recipe you bring to a summer gathering and watch disappear, or throw together on a weeknight when you want something fresh and nourishing without turning on the stove.
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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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