Gluten Free Basil-Parsley Romaine Lettuce Cups with Carrot
These vibrant lettuce cups are a celebration of fresh herbs and crisp vegetables, delivering big flavor with almost zero effort. The filling combines finely diced carrot with generous handfuls of basil and flat-leaf parsley, all tossed in a bright, honey-kissed apple cider vinaigrette that ties everything together beautifully. Romaine leaves do double duty as both vessel and ingredient, offering a satisfying crunch with every bite. Because every single component here is naturally free of gluten — no grains, no sauces with hidden additives, no processed shortcuts — this is one of those recipes where eating to a dietary need genuinely feels effortless rather than restrictive. A scatter of torn fresh mint over the top adds an optional but highly recommended layer of cool, aromatic freshness. These cups are ideal as a light starter, a side dish, or even a snack you can assemble in minutes and serve straight from the platter.
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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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