Green Pea Salad

Green Pea Salad

12 Reviews 2 Pics
  • Prep

    10 m
  • Ready In

    10 m
Recipe by  Lois

“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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Adjust Servings

Original recipe yields 6 to 7 servings



  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 (12)

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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.



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.



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.

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Amount Per Serving (5 total)

  • Calories
  • 357 cal
  • 18%
  • Fat
  • 26.8 g
  • 41%
  • Carbs
  • 25.4 g
  • 8%
  • Protein
  • 6.2 g
  • 12%
  • Cholesterol
  • 13 mg
  • 4%
  • Sodium
  • 341 mg
  • 14%

Based on a 2,000 calorie diet



previous recipe:

Pea and Crab Salad


next recipe:

Vania's Green Pea Salad