Oats Free Basil-Parsley Romaine Lettuce Cups with Carrot
Fresh, vibrant, and completely grain-free by nature, these herb-loaded lettuce cups are the kind of dish that looks impressive but comes together in minutes with just a bowl and a whisk. Finely diced carrot gets tossed with generous handfuls of fresh basil and flat-leaf parsley, then dressed in a bright apple cider vinegar and honey vinaigrette that ties everything together beautifully. The romaine leaves act as crisp, natural vessels — no wraps, no crackers, nothing that could sneak in a hidden grain ingredient. For anyone navigating an oat sensitivity, this recipe is a genuine breath of fresh air because every single component is a whole, recognizable food with zero ambiguity. The dressing is whisked together from pantry staples, and the optional torn mint on top adds an extra layer of freshness that makes the whole platter feel a little special. Serve these at a casual lunch, a summer gathering, or as a light starter and watch them disappear fast.
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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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