This chilled pea salad is made with frozen peas, smoked almonds, water chestnuts and a touch of curry. It’s a great addition to your summer salad recipe collection.
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Pea Salad – Perfect for summer
Long warm summer days are perfect for cold pea salad!
I first saw this delicious pea salad at a friend’s potluck. It was one of those dishes that everyone returned to for seconds.
How to make pea salad
This recipe uses frozen peas that you don’t even need to defrost, scallions, water chestnuts, and smoked almonds. The peas thaw a bit, but are also wonderfully cold and crispy.
I’m not sure of the original source of this pea salad recipe, but since the recipe calls for smoked almonds, perhaps the almond company? It could also easily be made with tamari almonds. For this cold pea salad, all you want is salty, crunchy, toasted almonds.
A make-ahead salad
You can prepare this salad ahead of time the day you plan to serve it. Just wait until you add the nuts so they retain their crunch. The cold peas and the crunchy almonds go wonderfully together.
Do you have a favorite pea salad? Please let us know in the comments.
Looking for more great summer picnic salads?
- Classic potato salad
- Black Bean Salad
- Mom’s Macaroni Salad
- Pasta and Bean Picnic Salad
- Cherry Tomato Orzo Salad
Cold Pea Salad
You can make this salad ahead of time the day you plan to serve it, but don’t add the almonds until the last minute. The salad is still good the next day, but it’s best to serve it the day it’s made.
You can substitute the smoked almonds for the tamari almonds, in which case you don’t need to rinse them.
Wonderful served with sliced tomatoes and avocado and chicken for lunch.
ingredients
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16 ounces frozen dainty peas
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6 ounces smoked almonds
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1/2 Cup chopped green onions
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8th ounces chopped water chestnuts
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2/3 Cup mayonnaise
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2 teaspoon yellow curry powder
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salt and freshly ground pepper, taste
method
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Remove the excess salt and chop the almonds:
Rinse the almonds in a fine-mesh sieve under cold running water to remove excess salt. Spread between 2 sheets of kitchen paper and pat dry. Spread out on a cutting board and roughly chop with a large knife.
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Combine the salad ingredients:
In a large bowl, stir together the mayonnaise, curry powder, salt, and pepper. Add the peas, scallions, and water chestnuts to the bowl.
Carefully fold the salad into the mayonnaise dressing. Taste and add more salt and pepper if you like. Refrigerate until ready to serve.
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Add Almonds:
Just before serving, stir in the chopped almonds.
| nutritional information (per serving) | |
|---|---|
| 272 | calories |
| 19g | Fat |
| 22g | carbohydrates |
| 5g | protein |
