Save My neighbor brought this to a backyard potluck last summer, and I watched everyone go back for seconds while the pasta salads sat untouched. The broccoli stayed crisp, the dressing clung to every floret, and the garlic-Parmesan combination made something as simple as raw vegetables feel indulgent. I asked for the recipe on the spot. Now it's my go-to whenever I need something that looks impressive but takes almost no effort.
The first time I made this for a family gathering, my kids actually asked for more vegetables. That never happens. I think the trick is the quick blanch, it softens the broccoli just enough to take the raw edge off without turning it mushy. My aunt, who usually skips salads entirely, scraped the bowl clean and texted me the next day asking if I'd saved any leftovers.
Ingredients
- Fresh broccoli florets: Choose heads with tight, dark green buds and firm stems, blanching them briefly keeps the color vibrant and the texture crisp.
- Red onion: Dice it finely so you get little bursts of sharpness without overwhelming the milder flavors, soaking it in cold water for five minutes tames the bite if you're sensitive.
- Cherry tomatoes: These add pops of sweetness and color, but they're optional if you want to keep things simple or avoid extra moisture.
- Mayonnaise: Use full-fat mayo for the creamiest dressing, light versions can taste thin and don't coat the broccoli as well.
- Greek yogurt or sour cream: This cuts the richness of the mayo and adds a subtle tang, Greek yogurt makes it feel a little healthier without sacrificing texture.
- Freshly grated Parmesan cheese: The pre-shredded stuff doesn't melt into the dressing the same way, grate it yourself and the flavor is noticeably brighter.
- Garlic cloves: Mince them finely or use a press so the garlic distributes evenly, raw garlic can be harsh if you leave big chunks.
- Lemon juice: A squeeze of fresh lemon balances the creaminess and keeps the salad tasting bright, bottled juice works in a pinch but fresh is always better.
- Dijon mustard: Just a teaspoon adds depth and helps the dressing emulsify, don't skip it even if you think you don't like mustard.
- Toasted slivered almonds or sunflower seeds: Toast them in a dry skillet until golden and fragrant, they add crunch and a nutty richness that makes the salad feel complete.
Instructions
- Blanch the broccoli:
- Bring a big pot of salted water to a rolling boil, then drop in the broccoli florets and let them cook for just one to two minutes until they turn bright green. Pull them out quickly and plunge them into ice water to stop the cooking, this keeps them crisp and locks in that vivid color.
- Drain and dry thoroughly:
- Drain the broccoli well and pat it dry with paper towels, any water left clinging to the florets will dilute the dressing and make the salad watery. I usually spread them out on a clean kitchen towel for a few minutes to be sure.
- Make the dressing:
- In a mixing bowl, whisk together the mayonnaise, Greek yogurt, grated Parmesan, minced garlic, lemon juice, Dijon mustard, salt, and pepper until smooth and creamy. Taste it and adjust the lemon or salt if needed, the dressing should be tangy and savory with a hint of garlic.
- Combine and toss:
- In a large bowl, toss the blanched broccoli with the diced red onion and halved cherry tomatoes if you're using them. Pour the dressing over the top and toss everything until every piece is coated.
- Add toppings and chill:
- Sprinkle the toasted almonds or sunflower seeds and extra Parmesan over the salad, then garnish with chopped parsley. Cover and refrigerate for at least thirty minutes before serving, the flavors meld together and the salad tastes even better cold.
Save This salad became a regular at our Sunday dinners after my sister-in-law, who's usually picky about mayonnaise-based dishes, asked me to bring it every time. She said it tasted fresh and indulgent at the same time, like something you'd order at a nice deli. I started making double batches because it disappears faster than anything else on the table, and I love that it holds up well in the fridge for a couple of days.
Make It Your Own
I've thrown in cooked bacon bits when I want to make it heartier, and dried cranberries when I'm serving it at a holiday meal. My friend who doesn't eat dairy swaps the Parmesan for nutritional yeast and uses vegan mayo, and she swears it's just as good. You can also add shredded carrots, diced bell peppers, or even cooked chickpeas if you want more texture and color.
Storing and Serving
This salad keeps in an airtight container in the fridge for up to three days, though it's usually gone by day two in my house. The broccoli stays crisp as long as you've dried it well before tossing. I like to add the almonds or seeds just before serving if I'm making it ahead, that way they stay crunchy instead of softening in the dressing.
Pairing Suggestions
I serve this alongside grilled chicken, baked salmon, or even a simple roast. It's light enough to pair with heavier mains but satisfying enough to stand on its own as a lunch with some crusty bread. One time I brought it to a picnic and it held up beautifully in the cooler, no wilting or weeping, which made me love it even more.
- Toast your nuts or seeds in a dry skillet over medium heat, watching closely so they don't burn.
- Add the dressing to the salad no more than an hour before serving if you want the broccoli to stay extra crisp.
- If you're making this for a crowd, double the recipe and use a really big bowl so you have room to toss everything without making a mess.
Save This salad has earned a permanent spot in my rotation because it's reliable, crowd-pleasing, and easy to customize. I hope it becomes one of those recipes you reach for without thinking, the kind that makes weeknight dinners feel a little more special.
Kitchen Q&A
- → Can I make this salad ahead of time?
Yes, this salad is ideal for meal prep. You can prepare the dressing and blanch the broccoli up to 2 days ahead. Assemble and add toppings just before serving to keep the almonds crispy and maintain the best texture.
- → What if I don't have Greek yogurt?
You can substitute sour cream or use mayonnaise as your base with a splash of lemon juice for tang. For a lighter version, replace up to half the mayonnaise with plain yogurt or cottage cheese.
- → How long should I blanch the broccoli?
Blanch for 1-2 minutes until the florets turn bright green and are just tender-crisp. Immediately transfer to ice water to stop the cooking process and preserve the vibrant color and crunch.
- → Can I add protein to this salad?
Absolutely. Grilled chicken, crispy bacon bits, hard-boiled eggs, or chickpeas work wonderfully. You can also serve it alongside grilled fish or use it as a base for a complete meal.
- → Is this salad gluten-free?
Yes, all the main ingredients are naturally gluten-free. Simply verify that your Dijon mustard and any added condiments are certified gluten-free if serving to those with gluten sensitivities.
- → What nuts can I use if I'm allergic to almonds?
Substitute with sunflower seeds, pumpkin seeds, or pine nuts for similar crunch and nutrition. These alternatives provide the same textural contrast without tree nuts.