Garlic Parmesan Broccoli Salad (Printable)

Vibrant broccoli florets in a smooth garlic-Parmesan dressing with toasted almonds and fresh herbs. Vegetarian and gluten-free.

# 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

# 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 ice water to stop cooking. Drain thoroughly and pat dry with paper towels.
03 - 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. Pour 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 to allow flavors to meld.

# Expert Tips:

01 -
  • It stays crisp for hours, even after you dress it, making it ideal for potlucks and picnics.
  • The garlic Parmesan dressing is addictive and works on nearly any vegetable you have on hand.
  • It feels indulgent but sneaks in a full pound of broccoli without anyone complaining.
02 -
  • If you skip the ice bath, the broccoli will keep cooking and turn mushy, losing that satisfying snap.
  • Drying the broccoli well is crucial, any extra water will dilute the dressing and make the salad soupy.
  • Letting the salad chill for at least 30 minutes transforms it, the flavors deepen and the broccoli soaks up the garlicky dressing.
03 -
  • Toast your almonds in a dry skillet over medium heat for 2 to 3 minutes, shaking the pan often, until they smell nutty and golden.
  • If you love garlic, add an extra clove to the dressing, it only gets better as it sits.
  • For a creamier texture, let the salad rest in the fridge overnight, the broccoli absorbs the dressing and becomes incredibly flavorful.
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