Sesame Free Basil-Parsley Romaine Cups with Apple
Crisp romaine leaves do double duty here, acting as both vessel and vegetable for a filling that's bright, herby, and genuinely refreshing. Finely diced apple brings a sweet crunch that plays beautifully against the grassy bite of fresh basil and flat-leaf parsley, while shredded carrot adds color and a little earthiness to every bite. The dressing is just four ingredients — olive oil, apple cider vinegar, honey, and sea salt — whisked together into something light and tangy that ties the whole thing together without overpowering the fresh flavors. For anyone navigating sesame allergies or sensitivities, this kind of recipe is a relief: no tahini, no sesame oil, no hidden seeds lurking in a bottled sauce. Everything here is straightforward and easy to verify. A scatter of toasted pumpkin seeds on top is optional but highly recommended — they add a satisfying nuttiness and a little extra texture that makes these cups feel like a complete dish rather than just a snack. Serve them immediately after assembling so the romaine stays crisp and the filling stays lively.
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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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