Garlic Parmesan Broccoli Salad (Printable)

Fresh broccoli tossed in creamy garlic-Parmesan dressing with toasted almonds and Parmesan cheese. Perfect side or light lunch.

# 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

# Steps:

01 - Bring a large pot of salted water to a boil. Add broccoli florets and blanch for 1–2 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 - Refrigerate for at least 30 minutes before serving to develop optimal flavor.

# Expert Advice:

01 -
  • The creamy dressing clings to every floret without feeling heavy or drowning the vegetables.
  • It holds up for hours without wilting, making it perfect for gatherings or meal prep.
  • You get crunch from the almonds, tang from the lemon, and that umami hit from Parmesan all in one bite.
02 -
  • Do not skip the ice water bath after blanching or the broccoli will keep cooking and turn mushy and drab.
  • Make sure the broccoli is completely dry before tossing with the dressing, otherwise the water will dilute the creamy coating and make it runny.
  • Chill the salad before serving, the flavors meld and deepen as it sits, and it tastes even better the next day.
03 -
  • Toast the almonds or seeds in a dry skillet over medium heat, watching closely, because they go from golden to burnt in seconds.
  • Grate your Parmesan fresh from a block using a microplane for the best flavor and creamiest dressing.
  • If the red onion tastes too sharp, soak the diced pieces in cold water for five minutes, then drain and pat dry before adding.
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