Capsaicin Free Basil-Parsley Romaine Cups with Apple
These fresh, herb-forward lettuce cups are proof that simple ingredients can deliver serious flavor. Crisp romaine leaves cradle a bright filling of finely diced apple, shredded carrot, and generous handfuls of fresh basil and flat-leaf parsley — a combination that's aromatic, crunchy, and genuinely satisfying. The honey-apple cider vinegar dressing ties everything together with a gentle sweetness and just enough tang, while a scatter of toasted pumpkin seeds adds a nutty finish if you want a little extra texture. For anyone navigating a sensitivity to capsaicin, this recipe is a natural fit — there's no hot pepper, chili, or spice of any kind hiding in the ingredient list, so you can dig in without second-guessing a thing. It's the kind of dish that works beautifully as a light lunch, a starter, or a crowd-pleasing party snack that comes together in minutes. Serve it right away to keep the romaine crisp and the filling fresh and vibrant.
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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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