Soy 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 cradle a vibrant filling of finely diced carrot, fresh basil, and flat-leaf parsley, all tossed in a simple apple cider vinegar and olive oil dressing with just a touch of raw honey for balance. Every ingredient here is clean and straightforward, which is exactly what makes this recipe such a reliable choice when you're navigating labels and trying to avoid hidden soy derivatives that sneak into so many bottled dressings and sauces. Making the dressing yourself takes about thirty seconds and gives you complete control over what goes into the bowl. The torn mint scattered on top at the end adds a cool, fresh finish that takes the whole thing up a notch. Serve these immediately after assembling so the romaine stays crisp and the herbs stay lively — they're perfect as a light starter or a refreshing side alongside almost anything.
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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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