Gut Friendly Basil-Parsley Romaine Cups with Apple
Fresh, vibrant, and genuinely satisfying, these romaine cups are the kind of dish that looks impressive but comes together with almost no effort. The filling is a bright mix of crisp apple, fragrant basil, flat-leaf parsley, and shredded carrot — all tossed in a simple olive oil and apple cider vinegar dressing with a touch of raw honey to balance the acidity. Every ingredient here is whole, unprocessed, and easy on the digestive system, which is exactly what makes this such a smart choice when you're being mindful about what you eat. Romaine leaves do double duty as both vessel and vegetable, keeping things light and completely grain-free without any fuss. The apple cider vinegar dressing adds a gentle tang that supports digestion naturally, and the optional toasted pumpkin seeds bring a satisfying crunch along with a little extra nutrition. Serve these immediately after assembling so the leaves stay crisp and the filling stays fresh — they're ideal as a starter, a light lunch, or a colorful side that genuinely earns its place on the table.
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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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