Garlic Parmesan Broccoli Salad (Print Version)

Fresh broccoli florets tossed in creamy garlic-Parmesan dressing with almonds and herbs.

# What You’ll Need:

→ Vegetables

01 - 1 lb fresh broccoli florets
02 - 1 small red onion, finely diced
03 - 1 cup cherry tomatoes, halved (optional)

→ Dressing

04 - ½ cup mayonnaise
05 - ¼ cup Greek yogurt or sour cream
06 - ½ cup freshly grated Parmesan cheese
07 - 2 garlic cloves, minced
08 - 1 tablespoon lemon juice
09 - 1 teaspoon Dijon mustard
10 - ½ teaspoon salt
11 - ¼ teaspoon freshly ground black pepper

→ Toppings

12 - ⅓ cup toasted slivered almonds or sunflower seeds
13 - ¼ cup grated Parmesan cheese
14 - Fresh parsley, chopped, for garnish

# How to Make It:

01 - Bring a large pot of salted water to a boil. Add broccoli florets and blanch for 1 to 2 minutes until bright green and just tender.
02 - Drain broccoli immediately and immerse in ice water to halt cooking. Drain thoroughly and pat dry with paper towels.
03 - Whisk together mayonnaise, Greek yogurt, Parmesan, minced garlic, lemon juice, Dijon mustard, salt, and pepper until smooth.
04 - In a large bowl, mix blanched broccoli, red onion, and cherry tomatoes if using. Pour dressing over and toss to coat evenly.
05 - Sprinkle toasted almonds or sunflower seeds and extra Parmesan over salad. Garnish with chopped parsley.
06 - Refrigerate the salad for at least 30 minutes to enhance flavor before serving.

# Additional Tips::

01 -
  • The broccoli stays bright, crisp, and satisfying instead of turning into sad mush.
  • That garlicky Parmesan dressing is so good you'll find yourself eating it straight from the bowl.
  • It's ready in under thirty minutes, including chill time, which means you can pull it together even on busy weeknights.
02 -
  • If you skip the ice bath, the residual heat will keep cooking the broccoli and turn it soft and dull, which defeats the entire purpose of blanching.
  • Make the dressing at least fifteen minutes before you toss everything together so the garlic has time to mellow slightly and the flavors can meld.
  • Don't add the nuts until right before serving, or they'll absorb moisture from the dressing and lose their crunch.
03 -
  • If your dressing tastes too rich, add another squeeze of lemon juice or a splash of white wine vinegar to brighten it up.
  • Make a double batch of dressing and keep it in the fridge for up to a week—it's also incredible on simple green salads, roasted vegetables, or even grilled chicken.
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