Garlic Parmesan Broccoli Salad (Printer-Friendly)

Fresh broccoli florets in a creamy garlic-Parmesan dressing with toasted almonds and Parmesan cheese.

# 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

# How-To 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. Pour the dressing over and toss to coat evenly.
05 - Sprinkle with toasted almonds and extra Parmesan. Garnish with chopped parsley.
06 - Refrigerate for at least 30 minutes before serving to enhance flavor development.

# Expert Advice:

01 -
  • It keeps broccoli crunchy and bright instead of mushy or bland, thanks to a quick ice bath trick.
  • The garlic Parmesan dressing is creamy without being heavy, and you can taste every ingredient.
  • It comes together in about twenty minutes and actually tastes better after it sits for a bit.
  • You can toss in extras like bacon, cranberries, or seeds and it still works perfectly.
02 -
  • If you skip the ice bath, the broccoli will keep cooking and turn mushy, which ruins the whole texture.
  • Drying the broccoli thoroughly is non-negotiable, any water left on the florets will make the dressing watery and bland.
  • The salad tastes better after it sits for a bit, so make it ahead if you can and let the garlic and Parmesan work their magic.
03 -
  • Grate your own Parmesan instead of using pre-grated, it melts into the dressing and tastes infinitely better.
  • Toast your almonds or seeds in a dry skillet over medium heat for two to three minutes, it brings out a nutty depth you can't get any other way.
  • Taste the dressing before you toss it with the broccoli and adjust the lemon, garlic, or salt to your preference, everyone's palate is different.
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