Basil-Parsley Romaine Cups with Apple

Total time15 min

Prep time15 min

Cook time0 min

4.8

(6)

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Ingredients

4 servings

For the cups

2 heads romaine lettuce hearts

For the filling

1 large apple, cored and finely diced
1 cup fresh basil leaves, thinly sliced
½ cup fresh flat-leaf parsley leaves, roughly chopped
1 medium carrot, peeled and shredded

For the dressing

3 tbsp extra-virgin olive oil
1 tbsp apple cider vinegar
1 tsp raw honey
¼ tsp fine sea salt, plus more to taste

For serving

2 tbsp pumpkin seeds, toasted (optional)

Instructions

1
Separate the romaine hearts into individual leaves, selecting the 10–12 largest, most cup-shaped leaves. Rinse and pat completely dry, then arrange on a serving platter.
2
In a small bowl, whisk together the olive oil, apple cider vinegar, honey, and sea salt until the dressing is smooth and emulsified.

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