Garlic Parmesan Broccoli Salad (Printable)

Fresh broccoli florets in a creamy garlic-Parmesan dressing with toasted almonds and cherry tomatoes. Vegetarian and gluten-free.

# What You'll Need:

→ Vegetables

01 - 1 lb 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

# Directions:

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 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 the dressing over and toss to coat evenly.
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 Tips:

01 -
  • The garlic Parmesan dressing is creamy without feeling heavy, and it coats every piece evenly.
  • Blanching the broccoli keeps it bright green and crisp, never soggy or limp.
  • It holds up beautifully in the fridge, so you can make it ahead and let the flavors deepen.
  • The toasted almonds add a nutty crunch that makes every bite interesting.
02 -
  • If you skip the ice bath after blanching, the broccoli will keep cooking and turn soft and dull, losing that bright green color.
  • Pat the broccoli completely dry before tossing it with the dressing, or the water will dilute the creamy coating and make it watery.
  • Freshly grated Parmesan melts into the dressing beautifully, pre-grated cheese doesn't dissolve the same way and can taste grainy.
03 -
  • Blanch the broccoli just until it turns bright green, overcooking it even by a minute makes it lose its snap.
  • Mince the garlic finely so it disperses evenly in the dressing and doesn't leave big bites of raw garlic.
  • Chill the salad for at least 30 minutes before serving, the flavors need time to come together and taste balanced.
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