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Triple Pea Salad with Whipped Goat Cheese

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Yield 5 cups (5 servings)
Category Side
Cuisine American
Author Lauren Grant


A vibrant pea salad featuring a tangy vinaigrette, fresh mint and shallot. Piled atop a bed of silky smooth whipped goat cheese, this is one stunning side dish!


  • 4 ounces fresh goat cheese
  • 3 tablespoons buttermilk
  • Kosher salt and cracked black pepper
  • 1 tablespoon extra-virgin olive oil + more for serving
  • 1 tablespoon white wine vinegar
  • 2 teaspoons Dijon mustard
  • ½ teaspoon honey
  • 6 –8 ounces sugar snap peas, thinly sliced
  • 6 –8 ounces snow peas, strings removed and thinly sliced
  • 1 cup frozen peas, thawed
  • ½ cup thinly sliced shallot
  • cup fresh mint, roughly chopped
  • 1 lemon, zested


  • In a medium bowl, vigorously whisk together goat cheese, buttermilk, and ¼ teaspoon each salt and pepper until light and airy (this will take some muscle!). 
  • In a large bowl whisk together oil, vinegar and Dijon; season with salt and pepper. Add snap peas, snow peas, thawed green peas, shallot, and mint; toss to combine.
  • Spread goat cheese mixture over a large plate or platter. Pile pea mixture over top and finish with a few turns of cracked pepper, minced fresh lemon zest and a drizzle of olive oil.


Snow and Snap Peas: I offer a range in weight because the size of bags that snow and snap peas come in can range from 6 to 8 ounces. Either size works for both types of peas. If you can't find snow peas substitute with snap peas, and vice versa.


Serving: 1cupCalories: 172kcalCarbohydrates: 14gProtein: 8.5gFat: 8.5gSaturated Fat: 3gCholesterol: 16mgSodium: 282mgFiber: 4gSugar: 5.5g
Keywords green pea salad, pea salad, pea salad recipe, snap pea salad
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