Macadamia Free Basil-Parsley Romaine Cups with Apple
Crisp romaine leaves become edible bowls here, cradling a bright, herby filling that tastes like a farmers market in every bite. Finely diced apple brings a juicy sweetness that plays beautifully against the fresh basil and flat-leaf parsley, while shredded carrot adds a little color and crunch to keep things interesting. A simple whisked dressing of extra-virgin olive oil, apple cider vinegar, and a touch of raw honey ties it all together without overpowering the fresh ingredients. The whole thing comes together in one bowl with zero cooking required — just chop, toss, and spoon into the lettuce cups. Optional toasted pumpkin seeds on top add a satisfying nuttiness and texture without any of the cross-contact concerns that can come with tree nuts like macadamia. These are the kind of appetizers or light lunch bites that disappear fast, so consider making a double batch if you're feeding a crowd.
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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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