Walnut Free Basil-Parsley Romaine Lettuce Cups with Carrot
Fresh, vibrant, and ready in minutes, these herb-loaded lettuce cups are the kind of light bite that makes you feel like you're eating at a sunny outdoor café. Finely diced carrot gets tossed with generous handfuls of 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 wrapping, no fuss, just scoop and serve. For anyone navigating tree nut concerns, this recipe is a genuinely clean option because every single ingredient is straightforward and whole, with zero ambiguity about what's in the bowl. The optional torn mint on top adds a cool, aromatic finish that takes the whole thing up a notch. It's the kind of recipe that works equally well as a starter, a light lunch, or a crowd-pleasing party platter that disappears 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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