Lupin Free Basil-Parsley Romaine Cups with Apple
Fresh, vibrant, and ready in minutes, these romaine cups are the kind of appetizer or light meal that disappears fast at any table. Crisp lettuce leaves cradle a bright filling of finely diced apple, shredded carrot, and a generous handful of fresh basil and flat-leaf parsley — a combination that hits sweet, herby, and earthy notes all at once. The dressing is a simple whisk of extra-virgin olive oil, apple cider vinegar, and a touch of raw honey, which ties everything together with just the right balance of tang and sweetness. Toasted pumpkin seeds scattered on top add a satisfying crunch and make the whole thing feel a little more substantial. Because every ingredient here is a whole, recognizable food, there's no need to scan labels or second-guess what's hiding in a sauce or seasoning blend — it's naturally free from the kinds of legume-derived additives that can sneak into processed foods and dressings. Serve these straight away for maximum crunch, or prep the filling ahead and assemble at the last moment for an effortless crowd-pleaser.
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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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