Paleo Basil-Parsley Romaine Lettuce Cups with Carrot
These bright, herb-loaded lettuce cups are the kind of dish that looks impressive on a platter but comes together in minutes with zero cooking required. Crisp romaine leaves act as the vessel for a vibrant filling of finely diced carrot, fragrant basil, and flat-leaf parsley, all tossed in a simple apple cider vinegar and olive oil dressing with just a touch of raw honey for balance. Every ingredient here is completely grain-free, legume-free, and free from processed additives — exactly what you want when you're eating clean without sacrificing flavor. The dressing is whisked together in one small bowl, the filling tossed in another, and then it's just a matter of spooning everything into those cool, crunchy leaves. Optional torn mint scattered on top adds an extra layer of freshness that really takes the whole thing up a notch. This is the kind of recipe that works equally well as a light lunch, a starter for a dinner party, or a quick snack when you want something satisfying that won't weigh you down.
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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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