Citric Acid Free Basil-Parsley Romaine Cups with Apple
Fresh, crisp, and genuinely beautiful on a platter, these herb-loaded lettuce cups are the kind of dish that disappears fast at any table. The filling layers sweet diced apple, fragrant basil, bright flat-leaf parsley, and shredded carrot into something that feels light but surprisingly satisfying. A simple dressing of extra-virgin olive oil, apple cider vinegar, honey, and sea salt ties everything together without leaning on any processed or additive-heavy shortcuts. For anyone navigating citric acid sensitivities, packaged dressings and store-bought snacks can be a minefield — this one is made entirely from whole, recognizable ingredients with no hidden additives to worry about. The apple cider vinegar brings just enough tang to lift the herbs and balance the honey's sweetness, and it does so naturally. Toasted pumpkin seeds on top add a satisfying crunch and make the whole thing feel a little more special. Serve these immediately after assembling so the romaine stays crisp and the filling stays fresh.
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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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