Garlic Parmesan Broccoli Salad (Printable)

Vibrant broccoli salad with creamy garlic-Parmesan dressing, toasted almonds, and fresh herbs. Vegetarian and gluten-free.

# Required Ingredients:

→ 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

# Preparation Steps:

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 cooking. 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 creamy.
04 - In a large bowl, combine blanched broccoli, red onion, and cherry tomatoes if using. Pour dressing over and toss until evenly coated.
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 -
  • The blanching trick keeps the broccoli crisp and jewel bright instead of sad and gray.
  • Garlic and Parmesan transform plain vegetables into something people actually crave.
  • It holds up beautifully in the fridge, so you can make it ahead and let the flavors bloom.
  • The crunch from toasted almonds adds a textural surprise in every bite.
02 -
  • Don't skip the ice bath or your broccoli will keep cooking and turn mushy and dull.
  • Dry the broccoli completely or the dressing will slide right off and pool at the bottom of the bowl.
  • Taste the dressing before mixing, raw garlic can be intense so adjust to your comfort level.
03 -
  • Use the finest grater you have for the Parmesan so it melts seamlessly into the dressing.
  • If your broccoli stems are thick, peel the tough outer layer before blanching for even tenderness.
  • Toast your nuts in a dry pan over medium heat, stirring constantly, they go from perfect to burnt in seconds.
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