20-Minute Pea Salad with Green Onion

I didn’t grow up eating pea salad, but when I first tried it at a potluck a few years ago, I was hooked. It’s one of those dishes that sounds weird until you taste it—cold peas in a creamy dressing with crunchy almonds and fresh dill.

The thing I love about pea salad is that it comes together in about ten minutes, and you can make it the night before. The flavors actually get better as it sits in the fridge. Plus, it’s great for cookouts and picnics because there’s no lettuce to wilt or anything that’ll go bad sitting out for a bit. My kids will even eat it, which is saying something when peas are involved.

What Kind of Peas Should I Use?

For this pea salad, you have a few good options depending on what’s easiest for you. Frozen peas are probably your best bet – just thaw them out and pat them dry before tossing them into the salad. Fresh peas work great too if you happen to have them on hand, though they’ll need a quick blanch in boiling water for about 2 minutes to soften them up a bit. Canned peas will work in a pinch, but make sure to drain and rinse them well since they can be a bit mushy and salty. Whatever you choose, just make sure your peas are at room temperature or cold before mixing everything together so your salad stays nice and refreshing.

Options for Substitutions

This pea salad is pretty forgiving when it comes to swapping ingredients:

• Peas: Fresh or frozen peas both work great here. If using frozen, just thaw them first and pat dry. You can also try a mix of peas and edamame for a different twist.
• Almonds: Feel free to swap almonds with other nuts like cashews, pecans, or walnuts. Sunflower seeds work too if you need a nut-free option.
• Green onions: Regular yellow or red onion can work in a pinch – just use about half the amount and dice it finely since the flavor is stronger. Chives are another mild option.
• Feta cheese: Goat cheese, blue cheese, or even shredded cheddar can replace the feta. Each will give the salad a slightly different flavor profile, so pick what you like best.
• Mayonnaise: You can use Greek yogurt or sour cream for a tangier, lighter version. If going this route, you might want to add a touch more vinegar to keep the dressing loose.
• Balsamic vinegar: Red wine vinegar, apple cider vinegar, or lemon juice all work as substitutes. Start with a bit less and adjust to taste.

Watch Out for These Mistakes While Cooking

The biggest mistake with pea salad is skipping the draining step after thawing – excess water will dilute your dressing and make the whole dish watery, so pat those peas dry with a paper towel if needed.

When toasting the almonds, don’t walk away from the stove since they can go from perfectly golden to burnt in seconds, and give the pan a shake every minute or so for even browning.

Adding the mayonnaise while the peas or almonds are still warm is another common error that causes the dressing to separate and get oily, so make sure everything has cooled to room temperature first.

For the best flavor, let the salad chill in the fridge for at least an hour before serving, which gives the balsamic vinegar time to mellow out and all the flavors to blend together nicely.

What to Serve With Pea Salad?

Pea salad is one of those side dishes that goes with just about any summer meal, especially grilled chicken or burgers fresh off the BBQ. It’s also really good alongside baked ham or roasted pork tenderloin since the creamy, tangy flavors balance out the richness of the meat. I love bringing this to potlucks with fried chicken and some crusty dinner rolls on the side. If you’re keeping things simple, pea salad also works great as a light lunch on its own with some crackers or pita chips for scooping.

Storage Instructions

Refrigerate: This pea salad actually gets better after sitting in the fridge for a few hours, so it’s perfect for making ahead. Store it in an airtight container in the refrigerator for up to 3 days. The flavors really meld together nicely overnight, making it a great option for meal prep or potlucks.

Keep Crisp: If you want to keep the almonds extra crunchy, you can store them separately and toss them in right before serving. The salad will still taste great either way, but this little trick helps maintain that nice textural contrast if you’re planning to eat it over several days.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1200
• Protein: 30-35 g
• Fat: 80-90 g
• Carbohydrates: 65-75 g

Ingredients

For the salad:

• 16 oz peas (I use Birds Eye sweet peas for the best texture)
• 0.75 cup almonds (slivered and toasted for a better crunch)
• 0.5 cup green onions (thinly sliced including the white parts)
• 0.5 cup feta
• 1 tbsp fresh dill, chopped

For the dressing:

• 0.75 cup mayonnaise (I prefer Hellmann’s for a creamier consistency)
• 3 tbsp balsamic vinegar
• pepper

Step 1: Toast the Almonds and Prepare the Peas

• 0.75 cup almonds
• 16 oz peas

Heat a dry skillet over medium heat and add the slivered almonds, toasting them for 3 to 5 minutes while stirring occasionally until fragrant and golden.

This brings out their natural oils and creates a better crunch in the final salad.

While the almonds toast, rinse the frozen peas with warm water in a colander to thaw them completely, then transfer to a large mixing bowl.

Step 2: Build the Salad Base

• toasted almonds from Step 1
• 0.5 cup green onions
• 0.5 cup feta
• 1 tbsp fresh dill

Add the toasted almonds from Step 1 to the bowl of peas, then incorporate the thinly sliced green onions (both white and green parts for maximum flavor), crumbled feta cheese, and chopped fresh dill.

I like to use fresh dill here because it adds a bright, clean taste that dried dill can’t match—it really makes this salad special.

Step 3: Create the Creamy Dressing and Final Assembly

• 0.75 cup mayonnaise
• 3 tbsp balsamic vinegar
• pepper

Pour the mayonnaise over the pea mixture and gently fold everything together until the peas and vegetables are evenly coated.

In my experience, I fold rather than stir vigorously to keep the peas intact and prevent them from getting mushy.

Once combined, drizzle in the balsamic vinegar and add a few grinds of fresh pepper, then fold gently one more time until the vinegar is distributed and the salad has a slightly tangy, creamy consistency.

20-Minute Pea Salad with Green Onion

Delicious 20-Minute Pea Salad with Green Onion recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings 6 servings

Calories 1150 kcal

Ingredients

  

For the salad::

• 16 oz peas (I use Birds Eye sweet peas for the best texture)
• 0.75 cup almonds (slivered and toasted for a better crunch)
• 0.5 cup green onions (thinly sliced including the white parts)
• 0.5 cup feta
• 1 tbsp fresh dill, chopped

For the dressing::

• 0.75 cup mayonnaise (I prefer Hellmann's for a creamier consistency)
• 3 tbsp balsamic vinegar
• pepper

Instructions

 

• Heat a dry skillet over medium heat and add the slivered almonds, toasting them for 3 to 5 minutes while stirring occasionally until fragrant and golden. This brings out their natural oils and creates a better crunch in the final salad. While the almonds toast, rinse the frozen peas with warm water in a colander to thaw them completely, then transfer to a large mixing bowl.
• Add the toasted almonds from Step 1 to the bowl of peas, then incorporate the thinly sliced green onions (both white and green parts for maximum flavor), crumbled feta cheese, and chopped fresh dill. I like to use fresh dill here because it adds a bright, clean taste that dried dill can't match—it really makes this salad special.
• Pour the mayonnaise over the pea mixture and gently fold everything together until the peas and vegetables are evenly coated. In my experience, I fold rather than stir vigorously to keep the peas intact and prevent them from getting mushy. Once combined, drizzle in the balsamic vinegar and add a few grinds of fresh pepper, then fold gently one more time until the vinegar is distributed and the salad has a slightly tangy, creamy consistency.