Low Iodine Pomegranate & Mint Arugula Salad with Tomatoes
Bright, jewel-toned, and bursting with contrasting flavors, this arugula salad is the kind of dish that makes a simple weeknight dinner feel like something special. Peppery greens meet juicy pomegranate arils, sweet cherry tomatoes, and cool torn mint in a combination that's genuinely hard to stop eating. The dressing — a quick whisk of olive oil, fresh lemon juice, honey, and a touch of cumin — ties everything together with a citrusy warmth that feels light but deeply satisfying. For anyone navigating a low-iodine approach, salads can be a minefield of hidden dairy-based dressings, iodized salt, and processed toppings. This one sidesteps all of that cleanly: every ingredient is whole and fresh, the salt is measured and easy to swap for a non-iodized variety, and there's nothing processed or packaged lurking in the bowl. The optional walnuts add a satisfying crunch without any concern, and the entire salad comes together in just a few minutes of prep. It's the kind of recipe you'll want on rotation whether you're following a specific protocol or simply craving something vibrant and 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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