Low Iodine 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 for balance. Every ingredient here is naturally low in iodine, so there's no need to scrutinize labels or swap anything out — it just works as written. The dressing is whisked together in minutes and coats the carrot and herbs beautifully, giving you bright, tangy flavor in every bite. Torn fresh mint scattered over the top adds an optional but genuinely lovely finishing note. Serve these as a light starter, a side dish, or a clean and colorful snack that feels far more special than the effort involved.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
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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