Seed Oil Free 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 in minutes with nothing more than a bowl and a whisk. 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, raw honey, and sea salt — every ingredient clean and intentional. That dressing is the key here, because swapping out industrially processed oils is often the trickiest part of eating this way, and cold-pressed olive oil does the job beautifully while adding a fruity, peppery depth. The crisp romaine leaves act as natural scoops, giving you a satisfying crunch in every bite without any need for crackers or bread. Optional torn mint scattered over the top adds a cool, aromatic finish that makes the whole platter feel genuinely restaurant-worthy. It's a refreshing appetizer or light lunch that proves eating clean doesn't mean eating boring.
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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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