Tree Nut Free Basil-Parsley Romaine Cups with Apple
These bright, fresh romaine cups are the kind of appetizer or light meal that disappears fast — crisp lettuce leaves piled high with sweet apple, fragrant basil, flat-leaf parsley, and shredded carrot, all tossed in a honey-kissed apple cider vinaigrette. The combination of textures is genuinely addictive: juicy fruit, tender herbs, and that satisfying crunch from the lettuce itself. A scatter of toasted pumpkin seeds on top adds a little extra bite and richness without any tree nuts in sight, making this a worry-free option for anyone navigating nut allergies at the table. The dressing comes together in seconds — just olive oil, apple cider vinegar, honey, and sea salt whisked until smooth — and it ties every element of the filling together beautifully. Because everything here is whole, recognizable, and naturally free of tree nuts, you can serve this confidently at a gathering without scanning labels or second-guessing anything. It's best eaten right away while the lettuce is still crisp and the herbs are vibrant, so spoon and serve the moment you're ready.
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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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