Rice Free Basil-Parsley Romaine Cups with Apple
Crisp romaine leaves stand in for any grain-based vessel here, making these fresh, vibrant cups a genuinely satisfying option when you need something light but full of flavor. The filling is a bright mix of finely diced apple, shredded carrot, and a generous handful of both basil and flat-leaf parsley — herbs that bring real fragrance and a little grassy bite to every mouthful. A simple dressing of extra-virgin olive oil, apple cider vinegar, and a touch of raw honey ties everything together with a sweet-tangy balance that feels effortlessly put-together. Because the whole dish is built around fresh produce and pantry staples, there's nothing hidden to worry about — no grains, no fillers, just clean ingredients doing all the work. Toasted pumpkin seeds scattered on top add a satisfying crunch and a subtle nuttiness that rounds out the texture beautifully. These cups are best served immediately so the romaine stays crisp and the filling stays lively, making them an ideal last-minute appetizer or a light lunch that comes together in minutes.
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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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