Garlic Parmesan Broccoli Salad (Printable)

Crisp broccoli tossed in creamy garlic-Parmesan dressing with toasted almonds and fresh herbs. Light, fresh, and ready in minutes.

# What You'll Need:

→ Vegetables

01 - 1 pound 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 fresh 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

# Directions:

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 plunge into a bowl of ice water to stop cooking. Drain thoroughly and pat dry with paper towels.
03 - In a mixing bowl, whisk together mayonnaise, Greek yogurt, Parmesan, minced garlic, lemon juice, Dijon mustard, salt, and pepper until smooth and well combined.
04 - In a large bowl, combine blanched broccoli, red onion, and cherry tomatoes if using. Pour dressing over and toss to coat evenly.
05 - Sprinkle with toasted almonds or sunflower seeds and extra Parmesan cheese. Garnish with chopped fresh parsley.
06 - Refrigerate for at least 30 minutes before serving to allow flavors to meld and develop.

# Helpful Hints:

01 -
  • It turns raw broccoli skeptics into believers with a creamy, garlicky dressing that makes vegetables feel indulgent.
  • The salad holds up beautifully in the fridge, getting better as the flavors meld, so you can make it ahead without worry.
  • Its flexible enough to serve as a side, pack for lunch, or bulk up with protein for a full meal.
02 -
  • Dont skip the ice bath after blanching or the broccoli will keep cooking and turn mushy, ruining the texture.
  • Pat the broccoli completely dry before tossing, wet florets make the dressing watery and bland.
  • Use freshly grated Parmesan, the pre-grated kind doesnt melt into the dressing the same way and tastes dusty.
03 -
  • Toast the almonds in a dry skillet over medium heat, shaking often, until golden and fragrant, it only takes a few minutes but transforms the flavor.
  • Let the salad come to room temperature for 10 minutes before serving if its been in the fridge, the dressing loosens up and tastes better.
  • Save a little dressing on the side to refresh the salad if it sits for more than a day and seems dry.
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