Garlic Parmesan Broccoli Salad

My neighbor handed me a bag of broccoli from her garden, more than I could possibly roast in one go. I stood at the counter, staring at the pile of green crowns, when I remembered a potluck salad someone brought years ago that disappeared before the main course. That afternoon, I blanched the florets just long enough to take the raw edge off, tossed them with garlic and Parmesan, and by dinner, the bowl was empty.

I brought this to a backyard barbecue once, and someone asked if I bought it from a deli. The creamy dressing clung to every floret without drowning them, and the almonds added just enough crunch to make each bite feel intentional. Even the kids, who usually avoid anything green, kept coming back for more. It became my go-to whenever I needed something that looked effortless but tasted like I tried.

Ingredients

• Fresh broccoli florets: The star of the dish, blanching them briefly keeps them vibrant and tender without turning mushy.
• Red onion: Finely diced so it adds a sharp bite without overpowering, and the color makes everything look more alive.
• Cherry tomatoes: Optional, but they bring little bursts of sweetness and juiciness that balance the creamy dressing.
• Mayonnaise: The base of the dressing, giving it that rich, silky texture that coats every piece.
• Greek yogurt or sour cream: Cuts the heaviness of the mayo and adds a subtle tang that wakes up the flavors.
• Freshly grated Parmesan cheese: Use the real stuff, not the powdery kind, it melts into the dressing and adds a nutty, salty depth.
• Garlic cloves: Minced fine so it spreads evenly, giving every bite a warm, savory kick.
• Lemon juice: Brightens everything up and keeps the dressing from feeling too heavy.
• Dijon mustard: A small spoonful adds complexity and a gentle sharpness that ties the flavors together.
• Toasted slivered almonds or sunflower seeds: For crunch and a toasty flavor that makes the salad feel complete.

Instructions

Blanch the broccoli:

Bring a large pot of salted water to a rolling boil, then drop in the broccoli florets for just 1 to 2 minutes until they turn bright green and barely tender. Drain them fast and plunge into a bowl of ice water to lock in that color and stop the cooking, then pat them completely dry so the dressing sticks.

Make the dressing:

In a mixing bowl, whisk together the mayonnaise, Greek yogurt, Parmesan, minced garlic, lemon juice, Dijon mustard, salt, and pepper until smooth and creamy. Taste it and adjust the salt or lemon if it needs more brightness.

Toss everything together:

In a large bowl, combine the blanched broccoli, diced red onion, and cherry tomatoes if using, then pour the dressing over and toss gently until every piece is coated. Be careful not to break up the florets too much.

Add the toppings:

Sprinkle the toasted almonds or sunflower seeds and extra Parmesan over the top, then finish with a handful of chopped fresh parsley for color and freshness.

Chill and serve:

Cover the bowl and let it sit in the fridge for at least 30 minutes before serving so the flavors meld and the broccoli soaks up the dressing. It tastes even better the next day.

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One summer evening, I made this salad and left it on the counter while I set the table. When I came back, my husband had eaten half of it straight from the bowl with a fork. He looked up, guilty but unapologetic, and said it was too good to wait. That is when I knew this recipe was a keeper, not because it was fancy, but because it made someone forget their manners.

How to Make It Your Own

I have added crumbled bacon when I wanted something heartier, and the salty, smoky bits made it feel like a full meal. Dried cranberries or golden raisins bring a chewy sweetness that plays beautifully against the garlic and Parmesan. You can also swap the almonds for chopped pecans or walnuts, or leave the nuts out entirely if allergies are a concern. Once, I stirred in a handful of cooked chickpeas and it turned into a protein-packed lunch that kept me full all afternoon.

Storing and Serving

This salad keeps well in the fridge for up to three days, though the almonds will soften over time. I like to add the nuts and extra Parmesan just before serving if I know there will be leftovers. It is best served cold or at cool room temperature, and it pairs perfectly with grilled chicken, salmon, or even just crusty bread. I have brought it to potlucks, packed it for picnics, and served it alongside roast dinners, and it always fits.

What to Watch For

The dressing should be thick enough to cling but not so heavy that it weighs everything down. If it feels too thick, whisk in a teaspoon of water or lemon juice to loosen it. If the salad sits too long before serving, give it a quick toss to redistribute the dressing that may have settled. The garlic gets stronger as it sits, so if you are making it a day ahead, use a little less or add it fresh before serving.

• Toast the almonds or seeds in a dry skillet until golden and fragrant for maximum flavor.
• Finely dice the red onion so it blends in instead of overwhelming each bite.
• Add the tomatoes just before serving if you want them to stay firm and juicy.

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This salad has become one of those recipes I make without thinking, the kind that fits into any meal and always feels like the right choice. It reminds me that sometimes the simplest things, done with a little care, are the ones that stick around.

FAQs About This Recipe

→ How long can I store this salad?

Store in an airtight container in the refrigerator for up to 3 days. The salad stays crisp because blanching the broccoli stops the cooking process and maintains texture.

→ Can I make this salad ahead of time?

Yes, prepare components separately and combine 2-3 hours before serving. This prevents the broccoli from becoming too soft and keeps the dressing from making it watery.

→ What can I substitute for mayonnaise?

Use all Greek yogurt or sour cream for a lighter version, or try tahini mixed with lemon juice for a nutty flavor. Adjust consistency with a bit of water if needed.

→ Is this salad suitable for meal prep?

Absolutely. Store the blanched broccoli and dressing separately, then combine when ready to eat. This keeps the vegetables from becoming soggy throughout the week.

→ What pairs well with this salad?

Serve alongside grilled chicken, baked fish, or roasted tofu for a complete meal. It also works beautifully as part of a picnic spread or alongside sandwiches.

→ Why blanch the broccoli instead of using it raw?

Blanching softens the broccoli slightly while maintaining its bright green color and crisp-tender texture. It also makes the vegetable more digestible and helps the dressing coat evenly.