Save My cousin brought this salad to a backyard cookout in July, and I watched people go back for thirds. The broccoli was crisp, the dressing creamy with a sharp bite of garlic and Parmesan, and every bite had that satisfying crunch from toasted almonds. I asked for the recipe on the spot, scribbled it on a napkin, and made it the very next day. It's been my go-to ever since.
I made this for a family dinner when my brother announced he was trying to eat more greens. He's the type who considers ketchup a vegetable, so I was skeptical. He finished his plate, then reached across the table for more, and didn't say a word until he was done. That's when I knew this salad had real power.
Ingredients
- Fresh broccoli florets: Blanching them briefly keeps them bright green and crisp, not raw and bitter.
- Red onion: Dice it finely so it adds sharpness without overpowering, and rinse it under cold water if you want a milder bite.
- Cherry tomatoes: These are optional but add juicy pops of sweetness that balance the creamy dressing beautifully.
- Mayonnaise: The base of the dressing, it makes everything cling and gives that rich, satisfying texture.
- Greek yogurt or sour cream: This lightens the mayo and adds a subtle tang that keeps the dressing from feeling heavy.
- Freshly grated Parmesan cheese: Use the real stuff, not the shaker kind, the flavor is incomparably nutty and sharp.
- Garlic cloves: Freshly minced garlic is key here, it should be pungent and bold, not shy.
- Lemon juice: Brightens the whole dressing and cuts through the richness with a clean, citrusy lift.
- Dijon mustard: Just a teaspoon adds depth and a tiny kick that ties everything together.
- Toasted slivered almonds or sunflower seeds: Toast them yourself for a minute in a dry pan, the nutty aroma is worth it.
- Grated Parmesan for topping: A final sprinkle adds salty, umami goodness right before serving.
- Fresh parsley: A handful of chopped parsley makes the whole dish look alive and adds a fresh, herbal note.
Instructions
- Blanch the broccoli:
- Bring a large pot of salted water to a rolling boil, then drop in the broccoli florets. Let them cook for just 1 to 2 minutes until they turn bright green and are barely tender, you want them crisp, not soft.
- Shock and drain:
- Immediately drain the broccoli and plunge it into a bowl of ice water to stop the cooking. Once cooled, drain thoroughly and pat dry with paper towels so the dressing doesn't get watery.
- Make the dressing:
- In a mixing bowl, whisk together the mayonnaise, Greek yogurt, grated Parmesan, minced garlic, lemon juice, Dijon mustard, salt, and pepper until smooth and creamy. Taste it and adjust the garlic or lemon if you like.
- Toss the salad:
- In a large bowl, combine the blanched broccoli, diced red onion, and halved cherry tomatoes if using. Pour the dressing over and toss gently until everything is evenly coated.
- Add toppings and chill:
- Sprinkle the toasted almonds or sunflower seeds and extra Parmesan on top, then garnish with chopped parsley. Cover and refrigerate for at least 30 minutes before serving so the flavors meld together.
Save I brought this to a potluck where my friend was serving grilled chicken and ribs. Someone said it was the best thing on the table, and I saw at least three people taking photos of it. It felt good knowing a simple vegetable salad could steal the show like that.
How to Store and Serve
This salad keeps well in the fridge for up to two days, though the broccoli will soften slightly over time. If you're making it ahead, keep the almonds and extra Parmesan separate and add them just before serving so they stay crunchy. Serve it cold straight from the fridge, it's most refreshing that way.
Ways to Make It Your Own
I've added crispy bacon bits when I want something heartier, and dried cranberries when I'm craving a touch of sweetness. You can swap the almonds for pecans or walnuts, or leave out the nuts entirely and use sunflower seeds for a nut free version. If you want it lighter, replace all the mayo with Greek yogurt, it's tangier but just as creamy.
Pairing Suggestions
This salad shines alongside grilled meats like chicken, steak, or fish, but it also works as a light lunch on its own. I've served it with pulled pork sandwiches at a summer barbecue and with baked salmon for a weeknight dinner. It's versatile enough to fit into almost any meal.
- Pair it with grilled lemon herb chicken for a fresh, protein packed plate.
- Serve it next to BBQ ribs or pulled pork to balance the richness with something crisp and tangy.
- Enjoy it on its own with a crusty roll for a satisfying vegetarian lunch.
Save This salad has become my secret weapon for gatherings where I want to bring something people actually remember. It's proof that vegetables don't have to be boring, they just need a little garlic, Parmesan, and a good crunch.
Recipe FAQs
- → How long should I blanch the broccoli?
Blanch broccoli for 1–2 minutes until the florets turn bright green and become just tender. Don't overcook, as you want them to retain some firmness. Immediately transfer to ice water to stop the cooking process and maintain the vibrant color.
- → Can I make the dressing ahead of time?
Yes, the garlic-Parmesan dressing can be prepared up to 2 days in advance. Store it in an airtight container in the refrigerator. Stir well before using, and add a splash of lemon juice if it thickens too much.
- → What are good substitutes for the dressing?
For a lighter version, replace mayonnaise entirely with Greek yogurt. You can also use sour cream instead of Greek yogurt, or mix all three for a balanced flavor. For a vegan option, use dairy-free mayo and cashew cream with nutritional yeast instead of Parmesan.
- → How long can I store this salad?
Store the assembled salad in an airtight container in the refrigerator for up to 2 days. If the salad becomes watery, drain excess liquid before serving. For best texture, store the dressing separately and toss just before eating.
- → Is this salad gluten-free?
Yes, this salad is naturally gluten-free. Always verify that your mayonnaise, Greek yogurt, and Dijon mustard labels are certified gluten-free, as some brands may contain hidden gluten or cross-contamination warnings.
- → What can I add for extra protein?
Grilled chicken, baked salmon, or hard-boiled eggs work wonderfully. You can also add crumbled feta cheese, chickpeas, or tofu for vegetarian protein options. Bacon bits add a smoky flavor if you include meat.