Nightshade Free Basil-Parsley Romaine Cups with Apple
These bright, fresh lettuce cups are proof that eating without nightshades doesn't mean eating without excitement. Crisp romaine leaves stand in as edible bowls, cradling a vibrant mix of sweet apple, fragrant basil, flat-leaf parsley, and shredded carrot — a combination that hits every note from herby to subtly sweet. The simple dressing of extra-virgin olive oil, apple cider vinegar, and a touch of raw honey ties everything together with a light, tangy finish that feels anything but restrictive. Since every single ingredient here is naturally free of tomatoes, peppers, potatoes, and their relatives, there's no label-scanning or substitution stress involved. Toasted pumpkin seeds scattered on top add a satisfying crunch and make the whole platter look genuinely impressive. These come together in minutes and are best served right away while the romaine is still crisp and the filling is freshly dressed — ideal for a quick lunch, a starter, or a crowd-pleasing appetizer that just happens to work for sensitive eaters.
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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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