Seeds 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 in minutes with nothing more than a bowl and a whisk. Finely diced carrot gets tossed with generous handfuls of fresh basil and flat-leaf parsley, then dressed in a simple vinaigrette of apple cider vinegar, olive oil, and a touch of raw honey — clean, vibrant flavors that let the herbs do the talking. The whole thing gets spooned into crisp romaine leaves, which act as natural little vessels that are satisfying to pick up and eat. For anyone navigating a seeds-free lifestyle, dressings and packaged snacks are often the trickiest category, since tahini, sesame oil, and poppy seeds hide in so many store-bought options. Here, every ingredient is straightforward and easy to verify, so you can serve these with total confidence. A scatter of torn fresh mint over the top adds an optional but genuinely lovely finishing note. These cups work beautifully as a light starter, a party appetizer, or a refreshing side alongside a bigger meal.
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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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