Garlic Parmesan Broccoli Salad (Printable)

Vibrant broccoli salad with creamy garlic-Parmesan dressing, toasted almonds, and fresh herbs. Perfect side or light lunch.

# What You Need:

→ Vegetables

01 - 1 lb 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

# How To Make It:

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 for optimal flavor development.

# Expert Hints:

01 -
  • The blanching trick keeps the broccoli crisp and vibrant without any raw bitterness.
  • The garlic Parmesan dressing clings to every floret and tastes like something from a fancy bistro.
  • It comes together in under half an hour but tastes like you spent all afternoon in the kitchen.
  • Leftovers actually get better after a day in the fridge as the flavors soak in.
02 -
  • Dont skip the ice bath after blanching or the broccoli will keep cooking and turn mushy and dull.
  • Make sure the broccoli is completely dry before tossing it with the dressing or youll end up with a watery salad.
  • Freshly grated Parmesan is essential, the pre-shredded kind has additives that prevent it from blending smoothly into the dressing.
03 -
  • Toast your almonds or sunflower seeds in a dry skillet over medium heat until golden and fragrant, it only takes a few minutes but the flavor difference is huge.
  • If you want to prep ahead, blanch and dry the broccoli the night before and store it in an airtight container so assembly is quick the next day.
  • Dont toss the salad with the dressing more than a few hours before serving or the broccoli will start to soften and lose its crunch.
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