Jerusalem Artichoke Salad with Broccoli

September 17, 2019
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Jerusalem Artichoke Salad with BroccoliPhoto By Canva
Taste Score: %97
Difficulty Easy
Servings 6 people
Preparation 20 mins
Cooking 0 mins
Total 20 mins



  1. After peeling the jerusalem artichoke, slice them thinly and leave in vinegar and salt water.
  2. Cut the broccoli into small pieces and boil in boiling water for 2-3 minutes. Cool in cold water.
  3. Add the broccoli on the jerusalem artichoke.
  4. Extract pomegranate seeds and add them with walnuts.
  5. Finally add olive oil, vinegar, lemon and salt.
Nutrition Facts
Serving Size 1 Jerusalem Artichoke Salad with Broccoli
Serves 6
Amount Per Serving
% Daily Value*
Sodium 416 mg18.1%
Potassium 746 mg15.9%
Protein 7.8 g15.6%
Total Fat 19.4 g24.9%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Recipe byPetite Gourmets

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