Garlic Parmesan Broccoli Salad (Printable)

Vibrant broccoli florets coated in a smooth garlic-Parmesan dressing with toasted nuts and fresh herbs.

# 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

# How-To 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 tender-crisp.
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 dressing over and toss to coat evenly.
05 - Sprinkle with toasted almonds or sunflower seeds and extra Parmesan cheese. Garnish generously with chopped fresh parsley.
06 - Refrigerate for at least 30 minutes before serving to allow flavors to meld and develop.

# Expert Advice:

01 -
  • The blanching trick keeps the broccoli bright green and perfectly tender without any sogginess.
  • Creamy garlic Parmesan dressing clings to every floret and tastes like something from a fancy deli.
  • It holds up beautifully in the fridge, so you can make it ahead without worry.
  • The combo of textures, from crunchy almonds to soft tomatoes, makes every bite feel layered and satisfying.
02 -
  • Do not skip the ice bath, it locks in the bright green color and stops the broccoli from cooking further.
  • Dry the broccoli thoroughly after blanching or the dressing will turn watery and lose its creaminess.
  • Chill the salad before serving, the flavors deepen and the dressing clings better when everything is cold.
03 -
  • Blanch the broccoli in small batches if your pot is not big enough, overcrowding lowers the water temperature and leads to uneven cooking.
  • Grate your own Parmesan fresh, the pre grated stuff does not melt into the dressing the same way and tastes less sharp.
  • Taste the dressing before tossing it with the salad, you might want a little more lemon juice or salt depending on your preference.
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