Green Pea Salad


Serving Size:
1/2 cup

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein
  • Vegetarian


  • 1/4 cup red onion
  • 4 fresh basil leaves
  • 1/2 cup plain Greek yogurt
  • 1/4 cup mayonnaise
  • 3 cups frozen green peas
  • 2.25 ounces canned sliced black olives (optional)
  • 1/2 cup shredded mozzarella cheese (optional)


  1. Chop the onion and mince the basil.
  2. In a small bowl combine the mayonnaise and yogurt.
  3. Cook the peas in boiling water for 2 to 3 minutes. Drain and then mix peas with the mayonnaise-yogurt sauce while peas are still warm. 
  4. Add the onion, basil and olives to the green pea mixture and stir to combine ingredients.
  5. Sprinkle mozzarella cheese on top and refrigerate until ready to serve.

Helpful hints

  • Three cups of green peas is approximately 1 pound. Substitute fresh green peas when in season.
  • Choose mayonnaise with an olive oil base to include healthy fats.
  • Use parsley in place of basil if desired.
  • Two tablespoons of sliced almonds can also be added for crunch factor.
  • Add pepper or Mrs. Dash® herb seasoning blend to flavor as desired.

Nutrients per serving

Calories 132

Protein 6 g

Carbohydrates 9 g

Fat 8 g

Cholesterol 9 mg

Sodium 209 mg

Potassium 120 mg

Phosphorus 103 mg

Calcium 86 mg

Fiber 2.6 g

Kidney and kidney diabetic food choices

  • 1 vegetable, low potassium
  • 1-1/2 fat

Carbohydrate choices


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