Save My cutting board was covered in bright green florets when my neighbor knocked on the door, curious about the garlic smell drifting through the hallway. I was testing a broccoli salad Id been thinking about all week, one that could hold up at potlucks without going soggy. She ended up staying for lunch, and we polished off the entire bowl between us. That afternoon taught me that broccoli doesnt have to be boring if you treat it right.
I brought this salad to a backyard barbecue once, tucked between platters of ribs and coleslaw. By the time I went back for seconds, the bowl was nearly empty and three people had asked for the recipe. One friend admitted she never liked broccoli until that day. Watching her go back for thirds made me realize how a good dressing can completely transform a vegetable some people avoid.
Ingredients
- Fresh broccoli florets: Choose firm, deep green heads without yellowing, and blanch them briefly so they stay crisp but lose that raw bite.
- Red onion: Dice it finely so it distributes evenly and adds a subtle sharpness without overpowering the creamy dressing.
- Cherry tomatoes: These are optional, but their sweetness and pop of color make the salad feel more complete and summery.
- Mayonnaise: Use a good quality mayo for richness, it forms the base of the dressing and carries all the other flavors.
- Greek yogurt or sour cream: This lightens the dressing and adds a pleasant tang that balances the mayonnaise.
- Freshly grated Parmesan cheese: Grate it yourself if you can, the pre-shredded stuff doesnt melt into the dressing the same way.
- Garlic cloves: Mince them finely so they blend smoothly, raw garlic can be strong but it mellows beautifully with the creamy base.
- Lemon juice: Just a tablespoon brightens everything up and keeps the salad from tasting too heavy.
- Dijon mustard: It adds a subtle kick and helps emulsify the dressing so it clings to the broccoli.
- Toasted slivered almonds or sunflower seeds: Toast them until golden and fragrant, they add crunch and a nutty richness that contrasts beautifully with the creamy coating.
Instructions
- Blanch the broccoli:
- Drop the florets into boiling salted water for just a minute or two until they turn bright green and barely tender. You want them to still have a bit of snap, not turn musty or soft.
- Shock in ice water:
- Immediately transfer the broccoli to a bowl of ice water to stop the cooking and lock in that vibrant color. Drain well and pat dry with paper towels so the dressing doesnt get watery.
- Make the dressing:
- Whisk together the mayonnaise, Greek yogurt, Parmesan, minced garlic, lemon juice, Dijon, salt, and pepper until smooth and creamy. Taste it and adjust the seasoning if needed, it should be garlicky, tangy, and just a little salty.
- Toss everything together:
- Combine the broccoli, red onion, and cherry tomatoes in a large bowl, then pour the dressing over and toss gently until every piece is coated. Be gentle so the florets dont break apart.
- Add the toppings:
- Sprinkle the toasted almonds and extra Parmesan on top, then finish with a handful of chopped fresh parsley for color and freshness. Chill the salad for at least 30 minutes before serving so the flavors can marry.
Save One evening I made this salad to use up broccoli that was starting to look sad in the crisper drawer. I wasnt expecting much, but after it chilled, I found myself eating it straight from the bowl while standing at the counter. My partner wandered in and grabbed a fork, and we finished it together without saying much. Sometimes the simplest meals become the most memorable, not because theyre fancy, but because theyre exactly what you needed.
How to Store and Serve
This salad keeps well in an airtight container in the fridge for up to three days, though the almonds may soften a bit over time. If youre making it ahead, consider adding the nuts and extra Parmesan just before serving so they stay crunchy. Serve it cold alongside grilled chicken, steak, or fish, or enjoy it on its own as a light lunch with some crusty bread.
Flavor Variations to Try
Ive stirred in cooked bacon bits for a smoky, savory twist that makes it even more irresistible at potlucks. Dried cranberries add a sweet contrast that plays beautifully with the garlic and Parmesan, especially during the fall. If you want to lighten it up, swap the mayonnaise entirely for Greek yogurt, the dressing will be tangier and a bit thinner, but still delicious. You can also toss in some chopped celery or shredded carrots for extra crunch and color.
Tools and Tips for Success
A large pot is essential for blanching the broccoli quickly and evenly, and a good whisk helps blend the dressing into a smooth, lump-free consistency. Keep a bowl of ice water ready before you start cooking so you can shock the broccoli the moment it comes out of the boiling water. A sharp knife makes dicing the red onion much easier, and a colander helps drain everything thoroughly.
- Toast the almonds in a dry skillet over medium heat, shaking often, until theyre golden and fragrant.
- If you dont have Dijon mustard, a squeeze of extra lemon juice will still give the dressing a nice tang.
- Let the salad sit in the fridge for at least 30 minutes, the wait is worth it for deeper, more balanced flavors.
Save This salad has become my go-to whenever I need something that feels fresh, satisfying, and just a little bit special without any fuss. I hope it finds a place at your table, whether its a quiet weeknight dinner or a noisy summer cookout.
Kitchen Tips & Answers
- → Can I make this salad ahead of time?
Yes, this salad actually improves when prepared in advance. You can assemble it up to 24 hours ahead and refrigerate. The flavors meld beautifully, and the dressing coats the broccoli evenly. Add crunchy toppings just before serving to maintain texture.
- → What's the best way to keep the broccoli crisp?
Blanch the broccoli for only 1-2 minutes, then immediately plunge it into ice water to halt cooking. Pat it completely dry before mixing with the dressing. This stops the cooking process and preserves the tender-crisp texture.
- → Can I substitute the dressing ingredients?
Absolutely. You can use all Greek yogurt for a lighter version, swap sour cream for yogurt, or use half mayo and half cream. For a dairy-free option, use dairy-free mayo and cashew cream with nutritional yeast instead of Parmesan.
- → What's a good protein pairing for this salad?
Grilled chicken breast, pan-seared fish, roasted salmon, or even crumbled feta cheese work wonderfully. For a complete vegetarian meal, add chickpeas or white beans. Crispy bacon bits also complement the garlic-Parmesan flavors nicely.
- → How do I prevent the salad from becoming watery?
Pat the blanched broccoli completely dry before dressing. If using cherry tomatoes, consider halving them just before serving. Store the dressed salad in an airtight container, and avoid adding dressing until you're ready to eat.
- → Can I toast the almonds ahead of time?
Yes, toast the almonds up to 3 days in advance and store them in an airtight container. Add them just before serving to keep them crunchy. You can also use pre-toasted slivered almonds from the store for convenience.