# Components:
→ Vegetables
01 - 1 pound 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 to 2 minutes until bright green and tender-crisp.
02 - Drain broccoli immediately and plunge into ice water to halt 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 and combined.
04 - In a large bowl, combine blanched broccoli, red onion, and cherry tomatoes. Pour dressing over vegetables and toss until evenly coated.
05 - Sprinkle with toasted almonds and additional Parmesan cheese. Top with fresh chopped parsley.
06 - Refrigerate for at least 30 minutes before serving to allow flavors to meld and develop.
