Carrageenan Free Basil-Parsley Romaine Cups with Apple
Crisp romaine leaves stand in for any bowl or wrap here, cradling a bright, herby filling that feels as fresh as it tastes. Finely diced apple brings a juicy sweetness that plays beautifully against the grassy bite of basil and parsley, while shredded carrot adds a little color and crunch to every bite. The dressing is a simple shake-together situation — olive oil, apple cider vinegar, a touch of raw honey, and sea salt — and it ties everything together without overpowering the produce. Every single ingredient in this recipe is whole and unprocessed, which means you can skip the label-reading anxiety that comes with packaged dressings and pre-made snacks that often sneak in thickening additives. Toasted pumpkin seeds on top are optional, but they add a satisfying nuttiness that makes these cups feel like a real dish rather than just a snack. Serve them the moment they're assembled so the romaine stays crisp and the filling stays vibrant — this one is all about that fresh-from-the-bowl experience.
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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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