Pecan 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. Finely diced carrot gets tossed with generous amounts of fresh basil and flat-leaf parsley, then dressed in a simple apple cider vinegar and olive oil vinaigrette with just a touch of raw honey for balance. The result is a filling that's crisp, fragrant, and lightly sweet — spooned right into cool romaine leaves that act as natural, crunchy vessels. A scatter of torn fresh mint over the top adds one more layer of brightness if you have it on hand. For anyone navigating nut allergies or sensitivities, this recipe is a genuinely stress-free option because every single ingredient is whole and straightforward — no sauces, no spice blends, no processed components where hidden nuts might sneak in. The dressing is whisked together from scratch in minutes, so you stay in full control of what goes into the bowl. These cups work beautifully as a light lunch, a starter, or a shareable appetizer that disappears fast at the table.
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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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