Legume 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 just a handful of fresh ingredients. 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 honey-kissed apple cider vinaigrette that ties everything together beautifully. The dressing is whisked from pantry staples you likely already have on hand, and the whole thing is naturally free from beans, lentils, peas, and any other legume without any substitutions required. That makes it a genuinely easy win for anyone navigating legume-free eating, especially when so many crowd-pleasing appetizers and snacks sneak in chickpeas or edamame. A scattering of torn fresh mint over the top adds an optional but lovely finishing note that makes the flavors pop even more. Serve these immediately after assembling so the romaine stays crisp and the herbs stay lively — they disappear fast at a table, so consider making a double batch of the filling.
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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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