Garlic Parmesan Broccoli Salad (Print version)

Fresh broccoli tossed in creamy garlic-Parmesan dressing with toasted almonds and crisp vegetables.

# 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 - 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

# 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 if using. Pour the dressing over and toss to coat evenly.
05 - Sprinkle with toasted almonds or sunflower seeds and extra Parmesan. Garnish with chopped parsley.
06 - Chill for at least 30 minutes before serving for optimal flavor development.

# Cooking tips:

01 -
  • The creamy garlic dressing clings to every floret without feeling heavy or drowning the freshness.
  • It tastes better after sitting in the fridge, which means you can prep it ahead and actually enjoy your gathering.
  • The crunch from toasted almonds against tender broccoli creates a texture contrast that keeps every bite interesting.
02 -
  • Blanching is not optional because raw broccoli in creamy dressing feels too fibrous and tough, but do not blanch longer than two minutes or it turns to mush.
  • Drying the broccoli thoroughly after the ice bath is critical or your dressing will turn into a watery puddle at the bottom of the bowl.
  • This salad genuinely tastes better after sitting for a few hours, so making it in the morning for dinner is actually the smarter move.
03 -
  • Use the thickest broccoli stalks you can find because they hold up better to blanching and tossing without breaking apart into tiny bits.
  • Grate your Parmesan on the smallest holes of your box grater so it melts into the dressing instead of clumping, and save a little extra for topping because people always want more.
  • Taste the dressing before you toss it with the broccoli, because fixing seasoning after everything is mixed is nearly impossible and you will just end up with unevenly flavored bites.
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