Mediterranean Diet Friendly Basil-Parsley Romaine Cups with Apple
Crisp romaine leaves stand in for any bowl or wrap here, turning a handful of fresh ingredients into something that looks genuinely impressive on a platter. The filling brings together sweet diced apple, fragrant basil, bright flat-leaf parsley, and shredded carrot — a combination that hits every note at once: sweet, herby, and a little earthy. A simple dressing of extra-virgin olive oil, apple cider vinegar, and a touch of raw honey ties everything together with just enough acidity to make the flavors pop. This is exactly the kind of dish that fits naturally into a plant-forward, whole-food way of eating, leaning on quality olive oil and fresh produce rather than anything processed. Toasted pumpkin seeds scattered on top add a satisfying crunch and a little extra nutrition if you want them. Everything comes together in one mixing bowl with a quick whisk and a toss, so it's as low-effort as it is vibrant. Serve it immediately so the romaine stays crisp and the filling stays lively — this one is best eaten the moment it hits 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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