Pork Free Basil-Parsley Romaine Lettuce Cups with Carrot
These vibrant lettuce cups are a celebration of fresh herbs and crisp vegetables, delivering a bright, garden-forward bite that feels both light and satisfying. The filling combines finely diced carrot with generous handfuls of basil and flat-leaf parsley, all tossed in a simple honey-apple cider vinegar dressing that ties everything together with just the right balance of sweet and tangy. Romaine leaves do double duty as both vessel and ingredient, adding a cool crunch that makes each bite feel refreshingly alive. The whole thing comes together in one bowl with no cooking required, which means you're minutes away from something that looks genuinely impressive on a platter. Every single ingredient here is naturally free from pork and pork-derived products, so there's no label-scanning or substitution stress involved — just clean, wholesome food. A scatter of torn mint over the top is optional but highly recommended if you want to push the herbal freshness even further. Serve these as a starter, a light lunch, or a crowd-pleasing appetizer that disappears fast.
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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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