Celery Free Basil-Parsley Romaine Cups with Apple
Crisp romaine leaves stand in for any bowl or wrap here, cradling a bright, herb-forward filling that feels as fresh as it tastes. Finely diced apple brings a juicy sweetness, shredded carrot adds color and a gentle crunch, and a generous handful of both basil and flat-leaf parsley makes every bite feel alive with flavor. The dressing is a simple shake of extra-virgin olive oil, apple cider vinegar, and a touch of raw honey — just enough to tie everything together without overpowering the produce. What makes this recipe so easy to trust is that every single ingredient is straightforward and whole, with no hidden fillers or processed components that might sneak in unwanted allergens. Toasted pumpkin seeds scattered on top are optional, but they add a satisfying nuttiness that takes the whole thing up a notch. These cups come together in minutes and are best served right away while the romaine is still cold and crisp — perfect for a light lunch, a starter, or a crowd-pleasing appetizer that looks far more impressive than the effort required.
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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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