Citrus Free Basil-Parsley Romaine Cups with Apple
These fresh, herb-forward lettuce cups are the kind of light, vibrant dish that disappears fast at any table. Crisp romaine leaves act as natural vessels for a filling that's all about bright, garden flavors — sweet apple, fragrant basil, flat-leaf parsley, and tender shredded carrot come together in a way that feels both refreshing and satisfying. The dressing is a simple shake of extra-virgin olive oil, apple cider vinegar, honey, and sea salt, which means there's no citrus juice or zest anywhere in the recipe — a genuine win for anyone navigating that restriction without sacrificing any of the zing. Apple cider vinegar does all the heavy lifting here, giving the dressing just enough acidity to make the herbs and apple pop. Toasted pumpkin seeds on top add a nutty crunch that takes the whole thing to another level. Assembly is quick and straightforward — no cooking required beyond toasting the seeds — making this an ideal appetizer, light lunch, or party starter that comes together in minutes.
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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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