After my husband and I got done house hunting in California we boarded the plane to take us home.  When we left San Diego, CA it was a gorgeous day, 70 degrees and absolutely sunny.  When we landed in Chicago, IL it was not so nice, cold and snowy!  I really needed a meal that would make me feel like I was back in sunny San Diego and this crispy pea salad did just the trick.  Not only is it SUPER easy to make but it’s light and so refreshing!  Without a doubt I will be making this throughout the summer months!


  • 16-ounces frozen organic petite peas (do not thaw)
  • 6 ounces almonds, finely chopped

    I used a hand chopper to chop the almonds

  • 1/2 cup green onions, finely chopped
  • 8 ounces water chestnuts, roughly chopped
  • 2/3 cup ‘clean’ mayonnaise (I use Sprectrum Brand Eggless Mayo)
  • sea salt and freshly ground pepper to taste


  1. Combine the frozen peas, green onions, almonds, and water chestnuts.
  2. Gently fold the mayonnaise into the pea mixture.

    Gently fold in mayonnaise

  3. Add salt and freshly ground black pepper to taste.

Nutritional Info:

Makes 5 servings.

Serving size about 1 cup.

Nutrients per serving:  Calories: 345.5, Cal. from Fat: 206.5, Total Fat: 24.5g, Sat. Fat: 1g, Carbs: 21g, Fiber: 7g, Sugars: 6.5g, Protein: 11.5g, Sodium: 9mg, Chol: 0mg


You make this salad ahead of time, but add the almonds when you serve it. The salad is still good the next day but it’s best if it’s made the day you serve. 

Related Posts Plugin for WordPress, Blogger...



Leave a Comment