Citric Acid Free Pomegranate & Mint Arugula Salad with Tomatoes
Fresh, vibrant, and ready in minutes, this salad layers peppery baby arugula with jewel-bright pomegranate arils, sweet cherry tomatoes, and fragrant torn mint for a bowl that looks as stunning as it tastes. The dressing is a simple whisk of extra-virgin olive oil, fresh lemon juice, honey, and a pinch of cumin — no bottled sauces, no mystery additives, just clean ingredients you can trust. For anyone navigating a citric acid sensitivity, that distinction matters more than most people realize, since the additive hides in a surprising number of packaged dressings and processed condiments. Here, the brightness comes entirely from freshly squeezed lemon, which delivers natural acidity without the manufactured form that causes problems. Red onion adds a gentle bite, and the optional dry-roasted walnuts bring a satisfying crunch that makes the whole thing feel like a proper meal rather than a side dish. Toss it together right before serving and the arugula stays crisp, the pomegranate arils pop with every bite, and the mint keeps everything tasting impossibly fresh.
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Learn more →Ingredients
4 servings
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp honey
- ¼ tsp ground cumin
- ¼ tsp salt
- ⅛ tsp black pepper
For the salad
- 5 oz baby arugula
- 1 cup cherry tomatoes, halved
- ¾ cup pomegranate arils
- ¼ cup fresh mint leaves, torn
- ¼ cup red onion, very thinly sliced
- ¼ cup walnuts, dry-roasted and roughly chopped (optional)
Instructions
- 1
In a small bowl, whisk together the olive oil, lemon juice, honey, cumin, salt, and black pepper until the dressing is smooth and emulsified.
- 2
Add the arugula, cherry tomatoes, pomegranate arils, mint, and red onion to a large salad bowl.
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