Save to Pinterest My kitchen counter was cluttered with mismatched bowls when I stumbled into making this salad on a Tuesday afternoon. I had bought way too much broccoli at the farmers market, and my usual roasting routine felt boring. The garlic and Parmesan sitting in my fridge seemed like a sign. What started as ingredient rescue turned into something I now crave weekly.
I brought this to a potluck where three people asked for the recipe before I even sat down. One friend who claimed she hated raw broccoli went back for seconds. The bowl came home empty, and I found myself making it again two days later just to have some in my own fridge. It became my answer to what to bring when I want to look like I tried without actually stressing.
Ingredients
- Fresh broccoli florets: Look for tight, dark green crowns without yellowing, and blanching them briefly keeps that vibrant color while softening the raw bite just enough.
- Red onion: The sharpness mellows beautifully in the creamy dressing, but if you are sensitive to raw onion, soak the diced pieces in cold water for five minutes first.
- Cherry tomatoes: These add little bursts of sweetness and juice, though I skip them when tomatoes are out of season and no one notices.
- Mayonnaise: This forms the creamy base, and using real mayo instead of miracle whip makes a noticeable difference in richness.
- Greek yogurt: It cuts through the mayo with tanginess and adds body without extra oil, plus it makes me feel slightly virtuous.
- Parmesan cheese: Freshly grated melts into the dressing in a way pre shredded never will, and the nutty sharpness is what makes people ask what is in this.
- Garlic cloves: Minced fine and raw, they give the dressing a punch that mellows after the salad sits, so do not be scared of two cloves.
- Lemon juice: Just enough to brighten everything without making it taste like lemon salad, and it keeps the broccoli looking fresh.
- Dijon mustard: This adds a subtle depth and helps emulsify the dressing so it clings instead of pooling at the bottom.
- Toasted almonds: I toast them in a dry skillet for three minutes until fragrant, and they add a warmth and crunch that makes the salad feel complete.
Instructions
- Blanch the broccoli:
- Drop the florets into boiling salted water for just one to two minutes until they turn a brilliant green and lose their raw stiffness. Do not walk away because over blanched broccoli turns mushy and dull, and you want them just tender enough to bite comfortably.
- Shock in ice water:
- Immediately transfer the drained broccoli into a big bowl of ice water to stop the cooking instantly. Pat them very dry with paper towels or a clean kitchen towel because any lingering water will dilute your dressing.
- Make the dressing:
- Whisk together the mayo, yogurt, Parmesan, garlic, lemon juice, mustard, salt, and pepper until it is smooth and creamy. Taste it and adjust the salt or lemon if needed, because this is your chance to get it just right.
- Combine and toss:
- In your largest bowl, toss the dried broccoli, diced red onion, and halved cherry tomatoes with the dressing until every piece is coated. Use a gentle hand so the florets stay intact and look appealing instead of mashed.
- Add toppings and chill:
- Sprinkle the toasted almonds, extra Parmesan, and chopped parsley over the top, then cover and refrigerate for at least thirty minutes. The flavors meld together as it sits, and the broccoli softens just a touch more without losing its bite.
Save to Pinterest I made this for a quiet Sunday lunch with my mom, and we sat on the back porch eating it straight from the bowl with forks. She said it reminded her of a salad her neighbor used to bring to church picnics, and we spent an hour trying to remember that woman's name. The salad was gone before we figured it out, but the conversation stayed with me longer than the recipe ever could.
How to Toast Your Nuts Perfectly
I used to burn almonds constantly until I learned to toast them in a dry skillet over medium heat, shaking the pan every thirty seconds. They go from pale to golden to burnt in about fifteen seconds, so stay close and pull them off the heat the moment you smell that warm, nutty aroma. Let them cool completely on a plate before adding them to the salad, or they will wilt your greens and make everything soggy.
Making It Ahead Without Regret
This is one of those rare salads that actually improves overnight in the fridge. I prepare everything up to adding the almonds, then store it covered for up to two days. The broccoli soaks up the garlic and Parmesan flavors while staying crisp, and I add the nuts and fresh parsley right before serving so they stay crunchy. If you are taking it somewhere, pack the almonds separately and sprinkle them on when you arrive.
Simple Swaps That Work
I have made this with sunflower seeds instead of almonds when my friend brought her nut allergic kid to lunch, and honestly no one missed the almonds. Swap the Greek yogurt for sour cream if that is what you have, or use all mayo if you want it richer and do not care about the tang. Bacon bits and dried cranberries both make appearances in my bowl depending on my mood, and I have never regretted either addition.
- If you do not like raw garlic, roast the cloves first or use garlic powder, though you will lose some of that sharp brightness.
- For a dairy free version, use vegan mayo and nutritional yeast instead of Parmesan, and it still tastes surprisingly good.
- Add cooked chickpeas or shredded rotisserie chicken to turn this into a full meal that actually fills you up.
Save to Pinterest This salad has earned its spot in my regular rotation because it is easy enough for a weeknight but interesting enough that guests think I fussed. Make it once and you will understand why that empty bowl at the potluck was not an accident.
Recipe FAQ
- → How do I keep the broccoli crisp and green?
Blanch the broccoli for only 1-2 minutes until bright green, then immediately transfer to ice water to stop the cooking process. This preserves both color and texture while keeping it tender-crisp.
- → Can I make the dressing ahead of time?
Yes, you can prepare the dressing up to 24 hours in advance. Store it in an airtight container in the refrigerator. However, toss it with the vegetables just before serving to prevent sogginess.
- → What are good substitutes for the nuts?
Sunflower seeds, pumpkin seeds, or toasted breadcrumbs work well for nut allergies. You can also add crispy bacon bits or croutons for extra texture and flavor.
- → Is this suitable for meal prep?
Yes, store the broccoli, vegetables, and dressing separately in containers and assemble just before eating. This keeps everything fresh for up to 3 days in the refrigerator.
- → How can I make it a complete meal?
Serve alongside grilled chicken, baked salmon, or roasted fish for added protein. The fresh, creamy salad complements lean proteins beautifully.
- → Can I adjust the garlic intensity?
Definitely. Use minced raw garlic for stronger flavor or roasted garlic for a milder, sweeter taste. You can also adjust the amount based on your preference, ranging from 1-3 cloves.
