Garlic Parmesan Broccoli Salad (Printable version)

Fresh broccoli tossed in creamy garlic-Parmesan dressing with toasted almonds and herbs. Light, satisfying, and ready in minutes.

# Needed ingredients:

→ 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 to 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 and fully combined.
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 fresh parsley.
06 - Refrigerate for at least 30 minutes before serving to allow flavors to meld and enhance the overall taste.

# Expert Suggestions:

01 -
  • It tastes indulgent but sneaks in a full pound of vegetables without anyone complaining.
  • The blanching trick keeps the broccoli crisp and bright green instead of gray and mushy.
  • You can make it hours ahead and it only gets better as the flavors soak in.
  • It works as a side dish, a packed lunch, or even dinner if you toss in some grilled chicken.
02 -
  • Do not skip the ice bath after blanching or your broccoli will keep cooking and turn limp and drab.
  • Pat the broccoli completely dry before dressing it, wet broccoli will dilute the creamy coating and ruin the texture.
  • Let it chill for at least half an hour so the garlic mellows and the dressing soaks into all the nooks of the florets.
03 -
  • Toast your almonds in a dry skillet over medium heat for three to four minutes, shaking the pan often so they do not burn.
  • Use a microplane to grate the garlic directly into the dressing for a smoother, more even flavor.
  • If the dressing feels too thick, thin it with a teaspoon of water or extra lemon juice until it coats the broccoli without clumping.
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