Cold Pea Salad
Frozen peas get tossed with curry mayo, scallions, water chestnuts, and smoky almonds for a cool, crunchy salad with a little zip.
Ingredients
- 16-ounces frozen petite peas
- 6 ounces smokehouse almonds
- 1/2 cup chopped green onions
- 8 ounces chopped water chestnuts
- 2/3 cup mayonnaise
- 2 teaspoons yellow curry powder
- Salt and freshly ground pepper to taste
Directions
- Set the almonds in a fine-mesh strainer and run cold water over them to wash away the extra salt. Tuck them between 2 layers of paper towel and blot them dry. Tip them onto a cutting board, then give them a coarse chop with a large knife.
- In a large bowl, whisk the mayonnaise with the curry powder, salt, and pepper until the dressing is smooth. Add the peas, scallions, and water chestnuts.
- Use a gentle hand to fold everything into the curry mayonnaise. Taste, then season with more salt and pepper if it needs it. Chill in the refrigerator until you are ready to serve.
- Right before serving, fold in the chopped almonds.