Dairy 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 zero effort. Crisp romaine leaves act as natural vessels for 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 for balance. Every single ingredient here is naturally free of dairy, so there's no swapping, substituting, or label-checking required — it's just clean, whole food from start to finish. The dressing is whisked together in minutes and coats the carrot-herb mixture beautifully, giving you bright, tangy flavor in every bite. Optional torn mint scattered over the top adds an extra layer of freshness that really elevates the whole thing. These are perfect as a light starter, a side dish, or even a snack you can pull together on a weeknight without breaking a sweat. Serve them immediately so the romaine stays crisp and the herbs stay vivid — this one is all about freshness.
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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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