Cashew 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 with almost no effort. Crisp romaine leaves act as natural vessels for a vibrant filling of finely diced carrot, fragrant basil, and flat-leaf parsley, all tossed in a simple honey-and-apple-cider-vinegar dressing that ties everything together beautifully. The dressing is whisked from pantry staples — olive oil, vinegar, honey, and sea salt — so there's no mystery about what's going into your food. For anyone navigating nut-free eating, this recipe is genuinely stress-free: every ingredient is straightforward, whole, and easy to verify at a glance. A scatter of torn fresh mint over the top adds an optional but lovely finishing note that makes the whole platter feel a little more special. Serve these immediately after assembling so the romaine stays crisp and the herbs stay lively — they're perfect as a light starter, a side, or a snack that actually feels satisfying.
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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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