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.