Lupin 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 act as natural vessels for a vibrant filling of finely diced carrot, fragrant basil, and flat-leaf parsley, all tossed in a honey-apple cider vinegar dressing that's tangy, lightly sweet, and completely addictive. The whole thing is built from fresh produce and pantry staples, so there's no need to scrutinize labels or worry about hidden legume-based fillers sneaking into your meal. A scatter of torn mint at the end adds an optional but genuinely lovely finishing note that makes the herbs sing even louder. Because the filling is served raw and dressed just before plating, every bite stays crisp and lively rather than wilting into something soggy. This is the kind of recipe that works equally well as a light lunch, a starter for a dinner party, or a refreshing side alongside something heartier. Simple, clean, and genuinely delicious — it's proof that eating carefully doesn't mean eating boringly.
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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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