Brazil Nut 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 act as natural vessels for a filling packed with sweet diced apple, fragrant basil, flat-leaf parsley, and shredded carrot — a combination that's fresh, colorful, and genuinely satisfying. A simple dressing of extra-virgin olive oil, apple cider vinegar, and a touch of raw honey ties everything together with just the right balance of tang and sweetness. Tree nut allergies can make snacking and appetizers tricky, but every ingredient here is naturally free from that concern — no swaps or substitutions needed. The optional toasted pumpkin seeds add a welcome crunch and a little extra nutrition without introducing any problematic ingredients. Serve these straight from the platter at a gathering or enjoy them as a light lunch, and either way 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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