This tasty green pea salad couldn't be any easier! It's a simple make-ahead vegetable dish that's packed with flavor and uses frozen peas and Greek yogurt.
Prep Time10 minutesmins
Chilling time12 hourshrs
Total Time12 hourshrs10 minutesmins
Course: Side Dish
Cuisine: American
Keyword: cold pea salad, frozen pea salad, make ahead BBQ side
In a food processor, pulse almonds until the pieces are small. Add to a medium-sized mixing bowl.
1 cup smoked almonds
In a food processor, pulse the water chestnuts until the pieces are small and uniform. Add to the mixing bowl.
1 8 oz can water chestnuts
Add peas, green onions, cumin, and Greek yogurt to the bowl.
16 oz frozen peas, 3 green onions, 1 tsp ground cumin, 1/2 cup Greek yogurt, plain
Mix thoroughly, cover, and refrigerate for at least 12 hours.
Notes
Do not defrost the peas before adding them to the salad.
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.
Chop the almonds in the food processor before the water chestnuts to avoid the almonds clumping together from the leftover water chestnut liquid.
This dish will keep in the fridge for 4 days if using Greek yogurt, or 6 days if using mayo.