Garlic Parmesan Broccoli Salad (Printable view)

Fresh broccoli tossed in creamy garlic-Parmesan dressing with toasted almonds. Light, vegetarian-friendly, and ready in minutes.

# What You Need:

→ 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

# How To Make:

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, 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 and toss to coat evenly.
05 - Sprinkle with toasted almonds or sunflower seeds and extra Parmesan cheese. Garnish generously with chopped fresh parsley.
06 - Refrigerate for at least 30 minutes before serving to allow flavors to meld and develop.

# Expert Advice:

01 -
  • The broccoli stays bright and crunchy, never soggy or limp like those sad salad bar versions.
  • That garlicky Parmesan dressing clings to every floret without feeling heavy or greasy.
  • It actually tastes better after sitting in the fridge for a few hours, making it perfect for meal prep.
  • You can throw it together in under half an hour, and it looks impressive enough for company.
02 -
  • Don't skip the ice bath after blanching, or your broccoli will turn drab olive green and lose that vibrant snap.
  • Dry the broccoli thoroughly before dressing it, because even a little water will turn your creamy dressing into a thin, runny mess.
  • Taste your dressing before you toss it with the salad, because it's much easier to adjust garlic, lemon, or salt before everything is coated.
03 -
  • Toast your nuts or seeds in a dry skillet over medium heat for 3 to 4 minutes, shaking the pan often, until they smell nutty and turn golden.
  • Use a box grater or microplane to grate the Parmesan fresh, because pre-grated cheese has anti-caking agents that make the dressing grainy.
  • If you're making this for a crowd, double the dressing recipe because people always want extra to drizzle on top.
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