Dairy Free Basil-Parsley Romaine Cups with Apple
These vibrant little cups are a celebration of fresh, bright flavors — crisp romaine leaves piled high with juicy apple, fragrant basil, flat-leaf parsley, and tender shredded carrot. The honey-kissed apple cider vinaigrette ties everything together with just the right balance of sweet and tangy, and it comes together in minutes with a quick whisk. Because every component here is naturally plant-based, there's no need to swap or substitute a single thing — it's effortlessly free of dairy without any compromise on richness or satisfaction. Toasted pumpkin seeds scattered over the top add a satisfying crunch and a subtle nuttiness that makes each bite feel complete. This is the kind of dish that looks impressive on a platter but asks almost nothing of you in the kitchen — no cooking, no fuss, just good ingredients doing their thing. Serve it as a light starter, a party appetizer, or a refreshing side that disappears fast.
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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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