Spice Free Basil-Parsley Romaine Lettuce Cups with Carrot
These bright, herb-forward 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 blend of apple cider vinegar, olive oil, and a touch of raw honey — clean, vibrant flavors with absolutely no heat or spice in sight. For anyone navigating a sensitivity to spices, this recipe is a genuine breath of fresh air, relying entirely on fresh herbs and a short list of whole ingredients to build its flavor. The crisp romaine leaves act as natural little vessels, giving you that satisfying crunch with every bite. A scatter of torn mint over the top adds an optional layer of freshness that feels almost celebratory without pushing the dish anywhere near spice territory. Serve these straight away and they make a stunning starter, light lunch, or crowd-pleasing appetizer that nobody will believe is this easy to pull off.
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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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