Pescatarian Basil-Parsley Romaine Cups with Apple
These bright, herb-forward lettuce cups are the kind of dish that looks impressive on a platter but comes together with almost no effort. Crisp romaine leaves act as natural vessels for a filling that balances sweet diced apple, fragrant basil, flat-leaf parsley, and shredded carrot — a combination that's fresh, colorful, and genuinely craveable. 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 amount of brightness and body. Toasted pumpkin seeds on top add a satisfying crunch and a subtle nuttiness that makes each bite feel complete. This is the kind of recipe that works beautifully as a starter, a light lunch, or a crowd-pleasing party snack — no cooking required beyond toasting those seeds. Because every ingredient is whole and plant-based, it fits naturally into a pescatarian lifestyle without any substitutions or workarounds needed.
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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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