Barley Free Basil-Parsley Romaine Cups with Apple
Crisp romaine leaves stand in for any kind of wrap or bread here, making these fresh little cups a genuinely satisfying bite that needs zero grains to feel complete. The filling is a bright, herby mix of finely diced apple, shredded carrot, fresh basil, and flat-leaf parsley — tossed in a honey-kissed apple cider vinaigrette that ties everything together with just the right amount of tang. Because every single ingredient is naturally free of barley and grain-based fillers, there's no label-scanning required and no hidden sources of gluten-adjacent grains to worry about. The whole thing comes together in one bowl, which means less cleanup and more time actually enjoying what you made. Toasted pumpkin seeds scattered on top add a satisfying crunch and a little extra richness that makes these cups feel like a proper dish rather than just a snack. Serve them immediately after assembling so the romaine stays crisp and the apple holds its texture — that contrast is really the whole point. Light enough for a starter, substantial enough to anchor a lunch spread, these cups are the kind of recipe you'll keep coming back to.
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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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