Pescatarian Basil-Parsley Romaine Lettuce Cups with Carrot
These vibrant lettuce cups are a fresh, no-fuss dish that feels like something you'd order at a bright, herb-forward café. Crisp romaine leaves act as natural vessels for a colorful filling of finely diced carrot and a generous handful of both basil and flat-leaf parsley, all brought together with a honey-kissed apple cider vinaigrette. The dressing is whisked together in minutes and does a beautiful job of balancing bright acidity with a subtle floral sweetness. Optional torn mint scattered over the top adds one more layer of garden-fresh flavor that makes the whole platter pop. This kind of recipe is a natural fit for anyone eating around meat, since it's built entirely on produce and pantry staples without any need for substitutions or workarounds. Serve it as a light starter, a side alongside grilled fish, or a refreshing midweek lunch that comes together before you've even had time to get hungry.
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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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