Pea Salad

Now that Spring has sprung, I'm all sorts of inspired to cook festive, sunny weather food. It's time to whip out the asparagus, rhubarb, lemon and pea recipes. Woot! 

One of my favorite sunny weather side dishes definitely has to be pea salad. My mom brought this insanely delicious salad into our lives a few years ago and now it's a practically a family heirloom. A Sunday barbecue or casual sunny day lunch would not be complete without it! 

My family’s pea salad recipe is a requirement at any warm weather gathering. The combination of shrimp, cashews, water chestnuts, peas and dill in the salad sounds so wrong but, trust me, it is oh so right. Fresh, decadent and full of great texture, this salad is sure to become a new favorite.

Even better? This salad is extremely easy to throw together for a quick Sunday dinner side dish, or for any potluck or barbecue. Not only will it be the hit at the party but you can take all the credit for this amazing side dish knowing you never broke a sweat! 

Pea Salad

Ingredients

• 4 cups of frozen petite peas, thawed

• 3/4 pound baby shrimp

• 2 stalks celery, chopped finely

• 2 green onions, finely sliced

• 1 1/2 cups cashews

• 8 oz can of water chestnuts, drained and chopped roughly

• 1/4 cup mayo

• 1/4 cup sour cream

• 2 tablespoons dill

• 2 tablespoons lemon juice

Ingredients

Combine mayo, sour cream, dill and lemon juice in the bottom of a medium-sized bowl. Add peas, shrimp, celery, onions, cashews and water chestnuts and stir to combine. Refrigerate before serving - enjoy!