Garlic Parmesan Broccoli Salad (Printable)

Vibrant broccoli florets in a creamy garlic-Parmesan dressing with toasted almonds and fresh parsley.

# 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 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

# Directions:

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 - Refrigerate for at least 30 minutes before serving to develop optimal flavor.

# Expert Tips:

01 -
  • It takes less than half an hour but tastes like you spent all afternoon in the kitchen.
  • The garlic Parmesan dressing clings to every floret, making even picky eaters reach for seconds.
  • You can prep it ahead and it actually gets better as it sits in the fridge.
02 -
  • Dont skip the ice bath after blanching or your broccoli will turn mushy and lose its vibrant green color.
  • If you dress the salad too early and let it sit for hours, the broccoli can release water and thin out the dressing, so add it closer to serving time if possible.
  • Taste your dressing before tossing because Parmesan can vary in saltiness and you might need to adjust.
03 -
  • Toast your nuts or seeds in a dry skillet over medium heat, watching closely because they go from golden to burnt in seconds.
  • If you want a lighter dressing, swap all the mayo for Greek yogurt, but add a touch more lemon juice to keep the brightness.
  • For a dairy-free version, use vegan mayo and nutritional yeast instead of Parmesan, it still tastes rich and satisfying.
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