Garlic Parmesan Broccoli Salad (Printable)

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

# 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 1-2 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 pepper until smooth and well combined.
04 - In a large bowl, combine blanched broccoli, diced red onion, and cherry tomatoes if using. Pour the dressing over and toss gently to coat all vegetables evenly.
05 - Sprinkle toasted almonds or sunflower seeds and extra Parmesan cheese over the salad. Finish with a generous garnish of chopped fresh parsley.
06 - Refrigerate for at least 30 minutes before serving to allow flavors to meld and develop.

# Expert Advice:

01 -
  • It tastes like a fancy restaurant side but comes together in under half an hour with everyday ingredients.
  • The blanching trick keeps the broccoli bright green and crisp without any raw bitterness.
  • Leftovers somehow get better overnight as the garlic mellows and the flavors meld.
02 -
  • The ice water bath after blanching is non-negotiable, skip it and you'll end up with mushy, dull broccoli that nobody wants.
  • Dry the broccoli thoroughly or the dressing will turn watery and pool at the bottom of the bowl.
  • Freshly grated Parmesan melts into the dressing beautifully, but the pre-shredded kind just sits there in clumps.
03 -
  • Toast the almonds in a dry skillet over medium heat, shaking often, until they smell nutty and turn golden, it only takes three minutes but transforms the flavor.
  • If raw garlic is too sharp for you, roast the cloves whole in a bit of olive oil until soft and sweet, then mash them into the dressing.
  • For a richer dressing, swap half the Greek yogurt for sour cream, it adds a luxurious tang without extra heaviness.
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