Xanthan Gum 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 need absolutely no thickening agents to shine. That matters more than you might think, because so many store-bought dressings and packaged convenience foods sneak in stabilizers and gums that can be genuinely hard to avoid. Here, every single ingredient is whole and straightforward, so you know exactly what you're eating. The crisp romaine leaves act as natural scoops, giving each bite a satisfying crunch alongside the tender, herb-coated carrot. A scatter of torn fresh mint on top is optional but highly recommended — it adds a cool, aromatic lift that takes the whole thing up a notch. Serve these as a light starter, a side at a summer gathering, or an easy weekday lunch that feels anything but boring.
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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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