Shellfish Free Basil-Parsley Romaine Cups with Apple
These bright, herb-forward lettuce cups are the kind of appetizer or light meal that disappears from the platter before you even sit down. Crisp romaine leaves cradle a vibrant filling of finely diced apple, shredded carrot, fresh basil, and flat-leaf parsley — a combination that hits sweet, herby, and earthy notes all at once. The dressing is a simple whisk of extra-virgin olive oil, apple cider vinegar, and a touch of raw honey, which ties everything together with just enough tang and sweetness. Because every ingredient here is whole and plant-based, there's zero guesswork about hidden seafood derivatives or shared-facility concerns that can make packaged snacks and restaurant starters so tricky. Toasted pumpkin seeds scattered on top add a satisfying crunch and a subtle nuttiness that rounds out the whole thing beautifully. The assembly is genuinely quick — just rinse, chop, whisk, and spoon — making this an easy win for a weeknight starter or a crowd-pleasing party spread. Serve them immediately so the romaine stays crisp and the filling stays fresh and 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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