Garlic Parmesan Broccoli Salad (Printable)

Fresh broccoli florets in a creamy garlic-Parmesan dressing with toasted almonds and grated cheese. A vibrant, easy side.

# Ingredient List:

→ 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

# 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-crisp.
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 and well combined.
04 - In a large bowl, combine blanched broccoli, diced red onion, and cherry tomatoes if using. Pour the prepared dressing over the vegetables and toss to coat evenly.
05 - Sprinkle the salad with toasted almonds or sunflower seeds and extra Parmesan cheese. Finish with chopped fresh parsley.
06 - Refrigerate for at least 30 minutes before serving to allow flavors to meld and develop fully.

# Tips from the Pros:

01 -
  • It turns raw broccoli into something people fight over at potlucks, no lie.
  • The dressing clings to every floret so you get flavor in every single bite.
  • You can make it ahead and it tastes even better after sitting in the fridge.
  • It works as a side dish or a full lunch with some grilled protein on top.
02 -
  • Don't skip the ice bath after blanching or the broccoli will keep cooking and turn limp and gray.
  • Grate your own Parmesan fresh because the pre-shredded kind has anti-caking agents that make the dressing gritty.
  • Taste the dressing before you toss it with the broccoli so you can adjust the garlic, lemon, or salt to your liking.
03 -
  • Toast your almonds or sunflower seeds in a dry skillet over medium heat for a few minutes until fragrant, it makes a huge difference.
  • If you want more garlic flavor without raw harshness, roast the cloves first or use garlic powder in addition to fresh.
  • Make a double batch of the dressing and keep it in the fridge for quick salads all week.
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