Brazil Nut 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 honey-and-apple-cider-vinegar vinaigrette that ties everything together with a gentle tang. The romaine leaves act as crisp, natural vessels — sturdy enough to hold the filling but light enough to keep the whole thing feeling fresh and clean. For anyone navigating tree nut allergies, this recipe is genuinely stress-free: every ingredient is straightforward, whole, and easy to verify at a glance. There are no sauces, pastes, or packaged components where unwanted allergens tend to hide. A scatter of torn mint over the top adds an optional but lovely finishing note that makes the herbs sing even louder. Serve these as a starter, a light lunch, or a colorful side that disappears fast at the table.
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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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