Eosinophilic Esophagitis Friendly Basil-Parsley Romaine Cups with Apple

Crisp romaine leaves become natural little bowls here, cradling a bright, herby filling that feels fresh and celebratory without a single complicated step. Diced apple brings a juicy sweetness, shredded carrot adds color and crunch, and a generous handful of basil and flat-leaf parsley makes the whole thing taste like a garden in the best possible way. The dressing is just olive oil, apple cider vinegar, honey, and sea salt — clean, simple, and completely free of the common trigger ingredients that make so many sauces and dressings off-limits. Managing eosinophilic esophagitis often means scanning every label for dairy, wheat, eggs, soy, nuts, and seafood, and this recipe sidesteps all of them naturally without any awkward substitutions. Everything gets tossed together in one bowl, spooned into the romaine cups, and served right away so the leaves stay crisp and the apple doesn't have a chance to soften. A scatter of toasted pumpkin seeds on top is optional but adds a satisfying, nutty-tasting crunch that makes these feel like something you'd order at a restaurant. They come together quickly and work equally well as a light lunch, a starter, or a side that everyone at the table can actually enjoy.

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