Lactose Free Pomegranate & Mint Arugula Salad with Tomatoes
Bright, peppery arugula meets juicy pomegranate arils, sweet cherry tomatoes, and cool torn mint in a salad that looks stunning on any table. The dressing is a simple whisk-together of extra-virgin olive oil, fresh lemon juice, honey, and a pinch of cumin — no cream, no cheese, no dairy of any kind, so it works beautifully for anyone avoiding lactose without any substitutions required. That cumin adds just enough warmth to make the whole thing feel intentional rather than thrown together. The pomegranate arils bring little bursts of tartness that play off the peppery greens in the best possible way, and the optional dry-roasted walnuts add a satisfying crunch if you want a bit more substance. Everything comes together in minutes with zero cooking involved — just whisk, toss, and serve. It's the kind of salad that disappears fast at a dinner party, and nobody will miss a single dairy ingredient.
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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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