Artificial Food Coloring 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, fragrant basil, and flat-leaf parsley get tossed in a simple apple cider vinegar and olive oil dressing sweetened with just a touch of raw honey — every ingredient is exactly what it says it is, nothing more. That matters a lot when you're trying to avoid synthetic dyes, because even seemingly innocent packaged dressings and pre-seasoned vegetables can sneak in artificial colors you'd never expect. Here, the vivid orange of the carrots and the deep green of the herbs are completely natural, so the color on your plate is as honest as the flavor. Crisp romaine leaves act as the perfect edible vessel, keeping things light and refreshingly crunchy with every bite. A scatter of torn fresh mint at the end adds an optional but genuinely lovely lift. Serve these as a starter, a side, or a light lunch and watch them disappear 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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