Almond Free Basil-Parsley Romaine Cups with Apple
These bright, herb-forward 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 sweet diced apple, fragrant basil, flat-leaf parsley, and shredded carrot — a combination that hits fresh, herby, and just a little sweet all at once. The dressing is a simple whisk of extra-virgin olive oil, apple cider vinegar, and a touch of raw honey that ties everything together without overpowering the produce. For anyone navigating nut-free eating, this recipe is naturally in the clear — every ingredient is straightforward, and there's no need to scrutinize labels or swap anything out. Optional toasted pumpkin seeds add a satisfying crunch on top if you want a little extra texture. Serve these immediately after assembling so the romaine stays crisp and the filling stays lively. They work beautifully as a light starter, a side dish, or an easy lunch that genuinely feels like a treat.
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Learn more →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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