Green Pea Salad Recipe -
Green Pea Salad Recipe
  • READY IN 10 mins

Green Pea Salad

Recipe by  

"This is a quickly prepared recipe, and is always juicy and crunchy at the same time. It is a healthy lunch, or used as a cold dinner salad for hot summer nights. Excellent for potlucks."

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Ingredients Edit and Save

Original recipe makes 6 to 7 servings Change Servings
  • PREP

    10 mins

    10 mins


  1. In a colander, rinse frozen peas in cold water until thawed. Drain, and transfer to a large salad bowl.
  2. Add water chestnuts, tomatoes, onion, and sweet pickles; mix well.
  3. In a small bowl, mix together mayonnaise and a little pickle or lemon juice. Do not make the mixture to soupy. Pour over vegetables, and gently stir to coat.
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Reviews More Reviews

Most Helpful Positive Review
Jul 31, 2006

This was a very interesting combination of flavors and textures. Oddly, the taste reminded me of a hamburger--when you get down to that last bite and there's nothing left but bun and condiments. The water chestnuts and sweet pickles made the salad. Instead of mayo, I blended an avocado with 4 tsp of balsamic vinegar and 3 sundried tomatoes (I discovered on accident that this strange combo actually tastes quite a bit like mayo, and the creamy texture is a perfect substitute). Next time, I'll cut back on the tomato so the flavor of the peas comes through more, use more pickle, and omit the onion (personal preference--I don't like raw onion, so I used green onion, which I can tolerate because it's milder, but the flavor was still too oniony for my taste). It wasn't quite as good the next day, though--the peas got mushy.

Most Helpful Critical Review
Jun 03, 2014

This salad might be okay with fresh peas. I thought the mayonnaise dressing was a bit plain, so I added a squeeze of fresh lemon and some brown sugar, as found in another recipe here. It was okay, but I probably won't make it again.

Aug 08, 2006

This is an excellent salad, but if you don't like sweet pickles, which I don't, leave them out and it is fine. Also remember you can lower the calorie content by using light mayonnaise which works just as well. Tomatoes should be cut small, but not diced.

Feb 11, 2007

This was good. I used lowfat mayo and pickle juice instead of lemon. My supermarket was out of plum tomatoes so i used about 1/2 pint of grape tomatoes cut in 1/2. I thought it tasted good the next day with the execption of the tomatoes being a little mushy.

Apr 01, 2013

I actually loved this combination. However, I will say, that I modified, only because of what I had. One, my Romas were rather large, so 3 equaled 6 easily. And when I thought I had sweet pickles on hand...I didn't and had no choice but to grab for the relish, I measured out 2 TBSPs of Sweet Pickle Relish to start with and added one more after tasting it. The lightness of this dish was really well balanced and wasn't at all heavy weighted with the cheese in the "normal" Pea Salads. I will totally make again because I was double and triple dipping my spoon in and munching while making Easter dinner. Thanks...I truely enjoyed this.

Oct 13, 2008

Excellent side dish, quick and easy to prepare.

May 26, 2013

Great combinaton of pantry ingrediants and quick assembly. Very tasty. I used bell peppers instead of tomatoes and added a bit of salt and lemon zest

Oct 11, 2013

Great salad.The people at our table loved it and that's what counts. The crunchy chestnuts made it special.I ate some leftover salad the next day after it had a chance to blend and it was even better.


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  • Calories
  • 357 kcal
  • 18%
  • Carbohydrates
  • 25.4 g
  • 8%
  • Cholesterol
  • 13 mg
  • 4%
  • Fat
  • 26.8 g
  • 41%
  • Fiber
  • 6.1 g
  • 24%
  • Protein
  • 6.2 g
  • 12%
  • Sodium
  • 341 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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