Pork Free Basil-Parsley Romaine Cups with Apple
These bright, fresh lettuce cups are the kind of appetizer or light meal that disappears fast at any table. Crisp romaine leaves cradle a vibrant 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 thing comes together in one bowl with no cooking required beyond toasting a handful of pumpkin seeds if you want that extra crunch on top. Every single ingredient here is naturally free of pork and pork-derived products, so there's no label-scanning or substitution stress — just clean, wholesome produce and pantry staples. The dressing is simple but punchy, with olive oil, vinegar, and a touch of raw honey creating a light emulsion that coats the filling without weighing it down. Serve these immediately after assembling so the romaine stays crisp and the herbs stay vivid and aromatic. Whether you're putting together a casual spread or a colorful starter for guests, this one earns its place on the platter every time.
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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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