Garlic Parmesan Broccoli Salad (Printable Version)

Vibrant broccoli 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 - 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 fresh 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

# 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 plunge into a bowl of ice water to stop the cooking process. Drain thoroughly and pat dry with paper towels.
03 - In a mixing bowl, whisk together mayonnaise, Greek yogurt, Parmesan cheese, minced garlic, lemon juice, Dijon mustard, salt, and black 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 cheese. Garnish with chopped fresh parsley.
06 - Refrigerate for at least 30 minutes before serving to allow flavors to meld and chill thoroughly.

# Expert Advice:

01 -
  • It tastes like comfort food but gives you all the crunch and freshness of a salad.
  • The garlic Parmesan dressing is so good you'll want to put it on everything.
  • It comes together in under half an hour and gets better as it sits in the fridge.
  • It's filling enough to be lunch on its own or a perfect partner to grilled meat.
02 -
  • Don't skip the ice bath after blanching or your broccoli will turn from bright green to sad olive in minutes.
  • Freshly grated Parmesan melts into the dressing, while pre-shredded stuff clumps and doesn't mix well.
  • If the dressing feels too thick, add a teaspoon of water or extra lemon juice to loosen it up.
  • Letting the salad chill gives the onion time to mellow and the garlic time to infuse everything.
03 -
  • Toast your almonds or seeds in a dry skillet over medium heat until they smell nutty and turn golden, it only takes three minutes but transforms the flavor.
  • Mince the garlic as finely as you can so it blends smoothly into the dressing instead of leaving sharp chunks.
  • Taste the dressing before you toss it with the broccoli and adjust the lemon, salt, or garlic to your liking.
  • If you're bringing this to a potluck, pack the toppings separately and sprinkle them on when you arrive so they stay crunchy.
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