Pistachio Free Basil-Parsley Romaine Cups with Apple
Crisp romaine leaves stand in as 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 grassy bite of fresh basil and flat-leaf parsley, while shredded carrot adds color and a satisfying crunch. A quick honey-and-apple-cider-vinegar dressing ties everything together with just the right balance of tang and warmth. The whole thing comes together in one bowl with no cooking required beyond toasting the optional pumpkin seeds, making it an effortless choice for a light lunch, starter, or party appetizer. Tree-nut concerns can make snack-style dishes tricky, but every ingredient here is naturally free of that worry — no swaps needed, no label-scanning required. Serve immediately after filling the cups so the romaine stays crisp and the apple doesn't oxidize, and you've got something that looks genuinely impressive with almost zero effort.
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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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