Garlic Parmesan Broccoli Salad (Printable)

Fresh broccoli florets in creamy garlic-Parmesan dressing with toasted almonds and crispy toppings.

# What You 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

# 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 - Refrigerate for at least 30 minutes before serving for optimal flavor development.

# Expert Advice:

01 -
  • The broccoli stays crisp and bright, never mushy or boring like those sad steamed versions.
  • The garlic Parmesan dressing clings to every floret, making each bite feel indulgent without being heavy.
  • It takes less than half an hour from start to finish, and you can make it ahead without any loss of flavor.
  • Everyone from picky eaters to vegetable skeptics clears their plates when this salad hits the table.
02 -
  • Dry the broccoli completely after blanching or the dressing will slide right off and puddle at the bottom of the bowl.
  • Don't skip the ice bath, it's the only way to lock in that bright green color and crisp texture.
  • Taste the dressing before you toss it with the salad, because once it's mixed, adjusting the seasoning gets messy.
  • If you're making this ahead, add the almonds and toppings right before serving so they stay crunchy.
03 -
  • Toast your almonds in a dry skillet over medium heat for a few minutes, shaking the pan often, until they smell nutty and turn golden.
  • Use a microplane to grate the garlic directly into the dressing for a smoother, more evenly distributed flavor.
  • If you want extra Parmesan flavor, toss a handful of shaved Parmesan curls on top right before serving for a fancy finish.
  • Don't toss the salad until you're ready to serve or store it, the dressing coats better when everything is fresh and cold.
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