Rice Free Basil-Parsley Romaine Lettuce Cups with Carrot
These vibrant lettuce cups are a fresh, herb-forward bite that feels light yet satisfying — the kind of thing you want to keep making all summer long. Crisp romaine leaves act as the perfect natural vessel, holding a bright filling of finely diced carrot tossed with generous handfuls of basil and flat-leaf parsley. A simple dressing of apple cider vinegar, olive oil, and a touch of raw honey ties everything together with just the right balance of tang and sweetness. Grain-based fillings are the usual go-to for lettuce cups, but this version proves you don't need them to get something genuinely crave-worthy on the table. Every ingredient here is whole and unprocessed, so there's no label-reading stress or hidden fillers to worry about. Optional torn mint scattered over the top adds an extra layer of freshness that takes the whole platter up a notch. These come together fast, look stunning on a serving board, and disappear even faster.
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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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