Garlic Parmesan Broccoli Salad (Print Version)

Fresh broccoli with creamy garlic-Parmesan dressing, toasted almonds, and crisp vegetables. Easy vegetarian option.

# Ingredients List:

→ Vegetables

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

→ Dressing

04 - 1/2 cup mayonnaise
05 - 1/4 cup Greek yogurt or sour cream
06 - 1/2 cup freshly grated Parmesan cheese
07 - 2 garlic cloves, minced
08 - 1 tablespoon lemon juice
09 - 1 teaspoon Dijon mustard
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon freshly ground black pepper

→ Toppings

12 - 1/3 cup toasted slivered almonds or sunflower seeds
13 - 1/4 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 the 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.
04 - In a large bowl, combine blanched broccoli, red onion, and cherry tomatoes if using. Pour the dressing over and toss to coat evenly.
05 - Sprinkle with toasted almonds or sunflower seeds and extra Parmesan. Garnish with chopped parsley.
06 - Chill for at least 30 minutes before serving for best flavor development.

# Expert Tips:

01 -
  • It turns raw broccoli into something craveable without losing that fresh, snappy bite.
  • The garlic Parmesan dressing is so good you'll want to drizzle it on everything else too.
  • It holds up beautifully in the fridge, so you can make it ahead and let the flavors deepen overnight.
02 -
  • Don't skip the ice bath after blanching or your broccoli will keep cooking and turn limp and drab.
  • Pat the broccoli really dry before dressing it, any water left clinging to the florets will dilute the creamy dressing and make it runny.
  • If you're not serving right away, hold off on adding the almonds until just before serving so they stay crunchy instead of softening in the dressing.
03 -
  • Use a microplane to grate your garlic directly into the dressing for a smoother, more even flavor without any harsh chunks.
  • Toast your almonds or seeds in a dry skillet over medium heat for a few minutes until fragrant, it brings out a deeper, richer flavor that store-bought toasted nuts can't match.
  • If you want to make this ahead for a party, prepare everything but hold the almonds and final Parmesan until just before serving so the textures stay perfect.
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