Gluten Free Basil-Parsley Romaine Cups with Apple
These bright, herb-forward lettuce cups are the kind of dish that looks impressive on a platter but comes together with almost no effort. Crisp romaine leaves act as natural vessels, cradling a vibrant filling of finely diced apple, shredded carrot, fresh basil, and flat-leaf parsley — a combination that's equal parts refreshing and satisfying. A simple dressing of extra-virgin olive oil, apple cider vinegar, and a touch of raw honey ties everything together with just the right balance of tang and sweetness. Every single ingredient here is naturally free of gluten, so there's no need to scrutinize labels or swap anything out — it just works as written. Toasted pumpkin seeds scattered on top add a welcome crunch and a subtle nuttiness that makes the whole thing feel a little more special. These cups are best served immediately so the romaine stays crisp and the filling stays lively, making them a perfect starter or light lunch that's as easy to pull off as it is to devour.
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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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