Garlic Parmesan Broccoli Salad (Printable)

Fresh broccoli tossed in creamy garlic-Parmesan dressing with toasted almonds. A versatile side dish or light lunch.

# Components:

→ 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 Advice:

01 -
  • The blanching trick transforms raw broccoli into something sweet and tender without losing any of its snap.
  • That garlicky Parmesan dressing tastes like something youd order at a cafe, but it comes together in under five minutes.
  • You can make it ahead and it actually gets better as the flavors meld in the fridge.
  • Its substantial enough to be lunch on its own or a perfect side that doesnt compete with your main dish.
02 -
  • If you dont dry the broccoli well after the ice bath, the water will dilute your dressing and make everything watery and sad.
  • Blanching for more than two minutes turns the broccoli mushy and dull, so set a timer and watch it closely.
  • Let the salad chill before serving because the cold dressing clings better and the flavors deepen as it sits.
03 -
  • Use a salad spinner to dry the broccoli after the ice bath so you dont spend ten minutes patting it with towels.
  • Toast your almonds or seeds in a dry skillet over medium heat and watch them constantly because they go from golden to burnt in seconds.
  • Grate your Parmesan with a microplane for a fine texture that melts seamlessly into the dressing instead of clumping.
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