Caffeine Free Basil-Parsley Romaine Cups with Apple
These bright, herb-loaded 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 finely diced apple, shredded carrot, fresh basil, and flat-leaf parsley — a combination that's equal parts refreshing and satisfying. A simple dressing of extra-virgin olive oil, apple cider vinegar, and raw honey ties everything together with just the right balance of tang and sweetness. Every single ingredient here is naturally free of stimulants, so you can enjoy these as a light lunch or starter without a second thought. Toasted pumpkin seeds scattered on top add a subtle crunch that takes the whole thing up a notch. Serve them immediately after assembling so the romaine stays crisp and the filling stays lively — these are best eaten fresh off the platter.
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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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