Mustard Free Basil-Parsley Romaine Lettuce Cups with Carrot
These bright, herb-packed lettuce cups are the kind of light, fresh bite that makes you feel good just looking at them. Crisp romaine leaves cradle a vibrant filling of finely diced carrot, fragrant basil, and flat-leaf parsley, all tossed in a simple honey and apple cider vinegar dressing that ties everything together beautifully. For anyone navigating a mustard-free lifestyle, dressings and condiments are often the trickiest part of a meal — but this one skips the usual suspects entirely and still delivers serious flavor. The dressing is just olive oil, vinegar, honey, and sea salt, so you know exactly what's going in. Torn fresh mint scattered over the top adds an optional but genuinely lovely finishing touch. These cups come together in minutes with no cooking required, making them perfect for a quick lunch, a starter, or a crowd-pleasing appetizer platter. Serve them immediately so the romaine stays crisp and the herbs stay bright.
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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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