Garlic Parmesan Broccoli Salad (Printable Copy)

Fresh broccoli tossed in creamy garlic-Parmesan dressing with toasted almonds and herbs. Ready in 22 minutes.

# 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 - 1/2 cup mayonnaise
05 - 1/4 cup Greek yogurt or sour cream
06 - 1/2 cup freshly grated Parmesan cheese
07 - 2 garlic cloves, minced
08 - 1 tablespoon lemon juice
09 - 1 teaspoon Dijon mustard
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon freshly ground black pepper

→ Toppings

12 - 1/3 cup toasted slivered almonds or sunflower seeds
13 - 1/4 cup grated Parmesan cheese
14 - Fresh parsley, chopped, for garnish

# How to Make:

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. 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.
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. Garnish with chopped parsley.
06 - Chill for at least 30 minutes before serving for best flavor.

# Expert Advice:

01 -
  • The garlic Parmesan dressing is so creamy and tangy, it makes raw broccoli taste like a treat instead of a chore.
  • It comes together in under 25 minutes, but tastes like you spent all afternoon in the kitchen.
  • You can make it ahead and it actually gets better as it sits in the fridge.
02 -
  • Don't skip the ice water bath after blanching, it stops the broccoli from overcooking and keeps it from turning that sad, drab green.
  • Use freshly grated Parmesan, the pre-shredded stuff doesn't melt into the dressing the same way and the flavor is nowhere near as sharp.
  • Pat the broccoli completely dry before tossing it with the dressing, even a little moisture will make the salad watery and the dressing won't cling.
03 -
  • Toast the almonds or sunflower seeds in a dry skillet over medium heat until they smell nutty and turn golden, it takes just a few minutes and makes a huge difference in flavor.
  • If you're serving this at a party, keep the salad chilled until the last minute, the cold contrast with warm grilled meats is one of the best parts.
  • Taste the dressing before you toss it with the broccoli, if it feels too thick, add a teaspoon of water or lemon juice to loosen it up.
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