Artificial Food Coloring Free Basil-Parsley Romaine Cups with Apple
These crisp romaine cups are packed with bright, fresh flavors that feel like a celebration of real, whole ingredients. Finely diced apple brings a juicy sweetness, while fresh basil and flat-leaf parsley add an herby punch that makes every bite feel alive. Shredded carrot weaves in a little color and crunch, and the simple dressing — just olive oil, apple cider vinegar, raw honey, and sea salt — ties everything together without a drop of anything artificial. For anyone navigating the world of synthetic dyes, this kind of recipe is a breath of fresh air: every single ingredient is exactly what it says it is, straight from the produce aisle. The romaine leaves do double duty as both vessel and vegetable, keeping things light and completely fuss-free. A scatter of toasted pumpkin seeds on top adds a satisfying nuttiness that makes these feel like a proper dish rather than just a snack. Serve them immediately after assembling so the leaves stay crisp and the filling stays vibrant — they disappear fast.
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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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