Garlic Parmesan Broccoli Salad (View Print Version)

Fresh broccoli tossed in a creamy garlic-Parmesan dressing with toasted almonds and cherry tomatoes.

# 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

# Method:

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 development.

# Expert Advice:

01 -
  • It stays crunchy even after sitting in the fridge, which means you can prep it ahead without worry.
  • The creamy garlic-Parmesan dressing is rich enough to feel like a treat but light enough to serve alongside grilled meats.
  • You can throw it together in under half an hour, and it feeds a crowd without breaking the bank.
02 -
  • Don't skip the ice bath after blanching, it's the only way to keep the broccoli from overcooking and turning mushy.
  • Grate your own Parmesan instead of using the pre-shredded kind, the texture and flavor are completely different and worth the extra minute.
  • Pat the broccoli completely dry before tossing it with the dressing, excess water will turn your creamy salad into a soupy mess.
03 -
  • Let the dressed salad chill for at least thirty minutes, the garlic mellows and the flavors come together in a way that makes it taste like you spent way more time on it.
  • If you want a lighter version, swap half the mayo for extra Greek yogurt, you'll still get creaminess but with fewer calories and more protein.
  • Always taste your dressing before tossing it with the broccoli, it's easier to adjust the lemon, salt, or garlic before everything is mixed together.
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