Seed Oil Free Basil-Parsley Romaine Cups with Apple
Crisp romaine leaves stand in for any processed wrapper here, cradling a bright, herby filling that tastes like a farmers market in every bite. Sweet diced apple, ribbons of fresh basil, flat-leaf parsley, and shredded carrot come together in a way that feels both light and genuinely satisfying. The dressing is where this recipe really shines — extra-virgin olive oil and apple cider vinegar whisked with a touch of raw honey and sea salt, keeping everything clean and free from the refined seed oils that sneak into so many store-bought dressings and bottled vinaigrettes. That single swap makes a bigger difference than you'd expect, letting the fresh flavors of the herbs and apple actually come through rather than getting buried under processed fat. Optional toasted pumpkin seeds add a nutty crunch that takes the whole thing up a notch. These cups come together quickly, require no cooking beyond toasting the seeds, and look stunning on a platter — ideal for a light lunch, a starter, or an easy crowd-pleasing appetizer.
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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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