Pin it I used to think broccoli salad was just a potluck filler until a neighbor showed up with hers at a summer barbecue. It disappeared before the burgers were ready. The creamy garlic-Parmesan dressing clung to every floret, and the crunch from toasted almonds made it impossible to stop at one bite. I asked for the recipe immediately.
The first time I made this for a family gathering, my uncle, who swore he hated broccoli, went back for seconds. He stood by the kitchen counter with his plate, asking what I put in the dressing. When I told him it was just garlic, Parmesan, and a little lemon, he shook his head like I'd revealed some kind of magic trick.
Ingredients
- Fresh broccoli florets: Choose firm, dark green heads without yellowing, and blanch them quickly to keep that vibrant color and slight snap.
- Red onion: The sharpness mellows in the dressing and adds a pop of color, dice it finely so it distributes evenly.
- Cherry tomatoes: Optional but they bring sweetness and juiciness that balance the creamy dressing beautifully.
- Mayonnaise: This is the creamy base that makes the dressing cling to every piece, use full-fat for the richest flavor.
- Greek yogurt or sour cream: Adds tang and lightens the dressing without losing that luscious texture.
- Freshly grated Parmesan cheese: Pre-grated never melts into the dressing the same way, grate it yourself for a smoother, more flavorful result.
- Garlic cloves: Minced fresh garlic gives the dressing its backbone, jarred garlic just does not have the same punch.
- Lemon juice: Brightens everything and cuts through the richness, fresh squeezed is always better.
- Dijon mustard: A small amount adds depth and a subtle sharpness that ties the dressing together.
- Toasted slivered almonds or sunflower seeds: Toast them in a dry pan until golden for a nutty crunch that contrasts perfectly with the creamy salad.
Instructions
- Blanch the broccoli:
- Bring a large pot of salted water to a rolling boil, then drop in the broccoli florets for just one to two minutes until they turn bright green and barely tender. Do not walk away or they will overcook and lose their snap.
- Shock in ice water:
- Drain the broccoli immediately and plunge it into a big bowl of ice water to stop the cooking in its tracks. This keeps the color vivid and the texture crisp.
- Dry thoroughly:
- Drain the broccoli well and pat it completely dry with paper towels. Any water left on the florets will dilute the dressing and make the salad watery.
- Make the dressing:
- In a mixing bowl, whisk together mayonnaise, Greek yogurt, grated Parmesan, minced garlic, lemon juice, Dijon mustard, salt, and pepper until smooth and creamy. Taste and adjust the salt or lemon if needed.
- Combine and toss:
- In a large bowl, toss the blanched broccoli with diced red onion and halved cherry tomatoes if using. Pour the dressing over everything and toss gently until every piece is coated.
- Add toppings and chill:
- Sprinkle toasted almonds or sunflower seeds and extra Parmesan on top, then garnish with chopped parsley. Chill for at least thirty minutes before serving so the flavors can marry together.
Pin it One afternoon I brought this to a picnic and forgot to keep it in the cooler. By the time we ate, it had been sitting out for an hour, and somehow it tasted even better. The dressing had softened the broccoli just enough, and everyone kept asking why it was so good. Sometimes the best discoveries happen by accident.
How to Toast Nuts Perfectly
I learned the hard way that nuts go from golden to burnt in seconds. Now I toast them in a dry skillet over medium heat, shaking the pan constantly and watching them like a hawk. The moment they smell nutty and turn light brown, I pour them out onto a plate to stop the cooking. It takes three minutes and transforms the whole salad.
Make It Your Own
This salad loves additions. I have stirred in cooked bacon bits for smoky richness, tossed in dried cranberries for bursts of sweetness, and even added chickpeas to make it more filling. If you want it lighter, swap all the mayo for Greek yogurt. The base is forgiving and welcomes whatever your kitchen has on hand.
Serving and Storage
This salad shines as a side dish next to grilled chicken, fish, or even a simple roast. I have also eaten it straight from the bowl for lunch with a piece of crusty bread on the side. It keeps well in the fridge for up to three days, though the almonds will soften over time.
- Store in an airtight container to keep the dressing from drying out.
- Add fresh toppings right before serving if you are making it ahead.
- Let it sit at room temperature for ten minutes before serving for the best flavor.
Pin it This salad has a way of turning skeptics into believers. Make it once, and it will become your go-to when you need something fresh, easy, and absolutely delicious.
Recipe FAQ
- → How long can this salad be stored?
Store in an airtight container in the refrigerator for up to 3 days. The broccoli stays crisp and the dressing flavors develop nicely over time. Add toasted nuts just before serving to maintain crunchiness.
- → Can I make the dressing ahead of time?
Yes, prepare the dressing up to 24 hours in advance and keep it refrigerated. Assemble the salad just before serving or a few hours ahead, but wait to add nuts and fresh parsley until the last moment for best texture.
- → What's the best way to blanch broccoli?
Bring salted water to a rolling boil, add broccoli florets, and cook for 1-2 minutes until bright green but still firm. Immediately transfer to ice water to stop cooking. This preserves the vibrant color and crisp texture.
- → Can I substitute the Greek yogurt?
Absolutely. Use sour cream for tangier flavor, replace it entirely with yogurt for a lighter version, or add a touch of buttermilk for creaminess. Adjust seasoning as needed based on your substitution.
- → How do I make this nut-free?
Simply omit the almonds or replace them with sunflower seeds, pumpkin seeds, or crispy breadcrumbs for added crunch. The salad remains delicious and satisfying without nuts while being safe for nut allergies.
- → What proteins pair well with this salad?
Grilled chicken, baked salmon, or pan-seared fish complement this salad beautifully. You can also add sliced hard-boiled eggs, chickpeas, or crispy bacon bits to make it heartier.