Garlic Parmesan Broccoli Salad (Printable)

Fresh broccoli florets in a creamy garlic-Parmesan dressing with toasted almonds and crisp red onion.

# What You 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

# 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 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.
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 fresh parsley.
06 - Refrigerate for at least 30 minutes before serving to allow flavors to meld and develop.

# Expert Suggestions:

01 -
  • It comes together in under half an hour and tastes like you put in way more effort than you did.
  • The creamy garlic Parmesan dressing clings to every floret without feeling heavy or overdressed.
  • It holds up beautifully in the fridge, so leftovers actually get better the next day.
  • You can toss in whatever crunchy toppings or extras you have on hand and it still works.
02 -
  • Do not skip the ice bath after blanching or your broccoli will keep cooking and turn army green and limp.
  • Pat the broccoli completely dry before tossing it with the dressing, or the water will dilute everything and make it watery.
  • Freshly grated Parmesan is a must, the pre-grated stuff does not melt into the dressing the same way and tastes flat.
03 -
  • Toast your almonds or sunflower seeds in a dry skillet for a few minutes until fragrant, it deepens the flavor and makes them irresistible.
  • If you want a lighter dressing, swap all the mayo for Greek yogurt, it still tastes rich and creamy but cuts the calories in half.
  • For extra garlic lovers, roast the garlic cloves first before mincing them into the dressing for a sweeter, mellower flavor.
Go Back