Almond 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. Crisp romaine leaves cradle a vibrant filling of finely diced carrot, fragrant basil, and flat-leaf parsley, all tossed in a honey-kissed apple cider vinaigrette that ties everything together beautifully. The dressing is simple and completely homemade, so you know exactly what's going in — no mystery sauces, no processed shortcuts, no hidden ingredients to second-guess. For anyone navigating tree nut concerns, this recipe is naturally worry-free from start to finish, relying entirely on fresh produce, herbs, and pantry staples. Optional torn mint scattered over the top adds a cool, aromatic finish that makes the whole thing feel a little extra special. Serve these as a light lunch, a starter for a dinner party, or a refreshing side that disappears fast — the crunch of the romaine against the herby, tangy filling is genuinely addictive.
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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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