Cinnamon Free Basil-Parsley Romaine Cups with Apple
These bright, herb-forward lettuce cups are the kind of appetizer or light meal that disappears fast — crisp romaine cradling a fresh, colorful filling that tastes like it came from a restaurant kitchen. Sweet diced apple, fragrant basil, and flat-leaf parsley come together with shredded carrot for a combination that's equal parts crunchy, juicy, and herbaceous. The simple dressing — olive oil, apple cider vinegar, a touch of raw honey, and sea salt — ties everything together without overpowering the fresh ingredients. For anyone navigating spice sensitivities, this recipe is a genuinely satisfying find because the flavor comes entirely from fresh herbs, fruit, and good olive oil rather than any dried spice blends. Toasted pumpkin seeds on top add a nutty, satisfying crunch that makes the whole thing feel a little more substantial. Everything comes together in one bowl with no cooking required beyond toasting the seeds, so it's as easy as it is impressive. Serve these immediately after assembling so the romaine stays crisp and the filling stays lively.
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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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