A delicious make-ahead veggie side dish that uses frozen peas, this Smoky Pea Salad couldn't be any easier! Packed full of veggies and flavor, this salad is also Whole30 compliant, Paleo, and gluten-free.
In a food processor, pulse the almonds until the pieces are small. Pro tip: make sure you chop the almonds in the food processor before the water chestnuts. It prevents the liquid from the water chestnuts causing almond "clumpage". Empty the almonds into a mixing bowl.
In the food processor, pulse the water chestnuts until the pieces are small and uniform. Empty them into the mixing bowl with the almonds.
Slice the green onions, and add them to the mixing bowl.
Add the peas and cumin to the bowl.
Add Greek yogurt bit by bit until you're satisfied there is enough in there.
Mix thoroughly, cover, and refrigerate for at least 12 hours.
If you are unable to find smoked almonds: heat a skillet over medium heat. Add 1/2 tsp olive oil, 1/2 tsp sea salt, 1 tsp smoked paprika, and 1 cup of almonds. Stir and toast for 8-10 minutes. Allow to fully cool before pulsing.