Yeast 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 a quick whisk of extra-virgin olive oil, apple cider vinegar, raw honey, and sea salt — no fermented or yeast-derived ingredients anywhere in the mix, which makes this a worry-free choice when you're navigating that restriction. A scatter of toasted pumpkin seeds on top adds a satisfying nuttiness without complicating the ingredient list. Everything comes together in one bowl before being spooned into the romaine cups, so cleanup is minimal and the result looks genuinely impressive on a platter. Serve these immediately after assembling to keep the leaves crisp and the filling lively — they disappear fast.
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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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