Garlic Parmesan Broccoli Salad (Printer View)

Fresh broccoli florets in a creamy garlic-Parmesan dressing with toasted almonds. Ready in under 25 minutes.

# 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

# Method:

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 process. 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 cheese. Garnish with chopped parsley.
06 - Chill for at least 30 minutes before serving to allow flavors to develop and meld together.

# Expert Advice:

01 -
  • The creamy garlic-Parmesan dressing clings to every floret without weighing it down, making each bite satisfying and bright.
  • It comes together in under half an hour but tastes like you put in real effort, which makes it perfect for last-minute gatherings.
  • You can make it ahead and it actually gets better as it sits, soaking up all that garlicky goodness in the fridge.
02 -
  • Dont skip the ice bath after blanching, or the broccoli will keep cooking and turn mushy and dull.
  • Pat the broccoli completely dry before tossing with the dressing, any lingering water will dilute the creamy coating and make it runny.
  • Let the salad chill for at least half an hour, the flavors deepen and the garlic mellows out as it sits.
03 -
  • Grate your Parmesan fresh from a block, it melts into the dressing more smoothly and tastes sharper than the pre-shredded kind.
  • If your broccoli florets are large, cut them into bite-sized pieces before blanching so they cook evenly and are easier to eat.
  • Add a pinch of red pepper flakes to the dressing if you like a subtle kick that plays well with the garlic.
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