Lactose Free Basil-Parsley Romaine Cups with Apple
These fresh, vibrant lettuce cups are the kind of appetizer or light meal that disappears from the platter before you even sit down. Crisp romaine leaves cradle a bright filling of finely diced apple, fresh basil, flat-leaf parsley, and shredded carrot — a combination that's herbaceous, a little sweet, and satisfying in every bite. The dressing is a simple whisk of extra-virgin olive oil, apple cider vinegar, and raw honey, which ties everything together with a gentle tang without any cream or dairy in sight. Because every single ingredient here is naturally free of lactose, 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 rounds out the whole dish. Serve these immediately after assembling so the romaine stays crisp and the filling stays lively — they're best eaten fresh, right off the platter.
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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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