Cinnamon 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 cradle a vibrant filling of finely diced carrot, fresh basil, and flat-leaf parsley, all tossed in a simple apple cider vinegar and olive oil dressing with just a touch of raw honey. The result is light, refreshing, and genuinely satisfying — a combination of textures and herby flavors that feels restaurant-worthy without any fuss. For anyone navigating a sensitivity to cinnamon, this recipe is a clean, worry-free option since every single ingredient is straightforward and easy to verify. There are no spice blends, no pre-made sauces, and no hidden seasonings that might sneak in unwanted flavors or trigger a reaction. A scatter of torn fresh mint over the top adds an optional finishing note that makes the whole platter pop. Serve these immediately so the romaine stays crisp and the herbs stay vivid — they 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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