Garlic Parmesan Broccoli Salad (Print)

Fresh broccoli tossed in creamy garlic-Parmesan dressing with toasted almonds and cherry tomatoes. Easy, vegetarian, and gluten-free.

# 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 - 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 fresh 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 It:

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-crisp.
02 - Drain broccoli immediately and transfer to a bowl of ice water to halt 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 gently to coat evenly.
05 - Sprinkle with toasted almonds or sunflower seeds and additional Parmesan cheese. Garnish generously with chopped fresh parsley.
06 - Refrigerate for at least 30 minutes to allow flavors to meld and develop optimally.

# Expert Tips:

01 -
  • It stays crunchy even after sitting in the fridge, so you can make it ahead without worry.
  • The garlic and Parmesan add so much flavor that even picky eaters go back for seconds.
  • It comes together in under 30 minutes and feels much fancier than the effort required.
02 -
  • Don't skip the ice bath after blanching or your broccoli will keep cooking and turn limp and drab.
  • Pat the broccoli completely dry before dressing it, otherwise the water will thin out your beautiful creamy coating.
  • Make the dressing ahead and store it separately if you're meal prepping, then toss everything together just before serving.
03 -
  • Toast your nuts or seeds in a dry skillet over medium heat, shaking often, until they're golden and fragrant for maximum flavor.
  • Use freshly grated Parmesan from a block instead of pre-grated, it melts into the dressing and tastes so much better.
  • If you like extra garlic punch, let the minced garlic sit in the lemon juice for a few minutes before whisking it into the dressing.
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