Oats Free Basil-Parsley Romaine Cups with Apple
These vibrant lettuce cups are a bright, refreshing bite that feels equally at home on a party spread or a quiet weeknight table. Crisp romaine leaves cradle a colorful filling of sweet diced apple, fragrant basil, flat-leaf parsley, and shredded carrot — all tossed in a honey-kissed apple cider vinaigrette that ties everything together beautifully. The whole dish comes together in one bowl with no cooking required beyond toasting a handful of pumpkin seeds if you want that extra crunch on top. For anyone navigating grain sensitivities, this recipe is naturally free of oats and any grain-based fillers — every ingredient here is a whole, recognizable food with no hidden surprises. That can be harder to guarantee with store-bought salads or pre-made appetizers, where shared equipment and processed dressings often introduce unwanted ingredients. Making it yourself means you stay in full control from the first leaf to the last seed. The result is something that tastes genuinely indulgent despite being nothing but fresh produce, herbs, and a simple three-ingredient dressing.
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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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