Garlic Parmesan Broccoli Salad (Printable)

Vibrant broccoli tossed in creamy garlic-Parmesan dressing with toasted almonds. 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 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 Prepare:

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

# Expert Suggestions:

01 -
  • It transforms raw broccoli into something craveable, not just healthy obligation food.
  • The dressing is tangy, garlicky, and rich enough to make you forget youre eating vegetables.
  • You can prep it ahead and it actually tastes better after sitting in the fridge for a bit.
  • Its one of those rare dishes that works as a side, a lunch, or even a sneaky breakfast.
02 -
  • If you skip the ice water bath, the broccoli will keep cooking and turn army green and limp.
  • Dry the broccoli thoroughly after blanching or the dressing will be watery and wont stick.
  • Taste the dressing before tossing, it should be bold because the broccoli will mellow it out.
  • Let it sit in the fridge before serving, the flavors really do get better with time.
03 -
  • Toast your almonds or sunflower seeds in a dry skillet until fragrant, it makes a huge difference in flavor.
  • Use a microplane to grate the Parmesan finely so it melts into the dressing instead of clumping.
  • If you love garlic, add an extra clove, but let the salad chill for at least an hour so the raw bite mellows.
  • Toss gently with tongs or your hands to avoid bruising the broccoli and making it mushy.
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