Bright, crisp, and full of spring favorites, this frisée salad features sweet peas, peppery radishes, fresh herbs, and a creamy lemon yogurt dressing—perfect for a light lunch or seasonal side.
When the weather warms, there’s nothing I look forward to more than fresh salads. Light and refreshing, this spring frisée salad is exactly the kind of meal I love to make this time of year. It’s simple, seasonal, and full of texture and flavor.
As the name suggests, this salad highlights springtime favorites like tender frisée lettuce, fresh herbs, peas, and crisp radishes. Tossed with a creamy lemon-yogurt dressing and topped with crunchy pita chips, it makes a perfect light lunch or side salad. It’s bright, herby, and just the thing to enjoy this season.
What is Frisée?
Frisée, also known as curly endive, is a member of the chicory family. Its frilly, pale-green leaves add a subtle bitterness to salads. While its flavor is more delicate than some of its bitter cousins, frisée brings just enough edge to elevate a simple salad. It holds up well to dressing and offers a lovely crisp texture, making it an ideal choice for spring salads.
Ingredient Notes
This refreshing salad features a medley of fresh spring ingredients:
- Lemon Yogurt Dressing – A creamy, tangy blend of lemon juice, olive oil, and yogurt that ties everything together with lightness and zing.
- Frisée Lettuce – A crisp, curly green with a slightly bitter bite; it forms the flavorful base of the salad.
- Fresh Herbs – Chopped mint and chives bring brightness and fresh flavor.
- Radishes – Thinly sliced for a peppery crunch and pop of color (watermelon radishes are especially pretty here).
- Peas – Blanched just until tender, they add a touch of sweetness and a satisfying texture.
- Pita Chips – Homemade, grain-free, and seasoned for extra flavor and a welcome crunch.
How to Make the Spring Frisée Salad
- Blanch the Peas: Bring a pot of salted water to a boil. Add the peas and until tender but still bright green. Drain and immediately transfer to an ice water bath to halt cooking and preserve color.
- Prepare the Vegetables: Wash and thoroughly dry the frisée. Trim and thinly slice the radishes. Chop the mint and chives.
- Make the Dressing: In a large bowl, whisk together the lemon juice, olive oil, yogurt, salt, and pepper until smooth and emulsified.
- Assemble the Salad: Add the frisée, blanched peas, sliced radishes, and chopped herbs to the bowl with the dressing. Toss gently to coat everything evenly.
- Add Crunch: Just before serving, top the salad with the crispy pita chips for texture and extra flavor.
Variations:
Here are a few ideas to switch things up:
- Add Protein: Top with soft-boiled eggs for a heartier meal.
- Swap the Greens: No frisée? Try little gem lettuce for a slightly different flavor and texture.
- Cheese, Please: A sprinkle of crumbled feta or goat cheese adds a creamy, tangy counterpoint to the crunchy veggies.
This spring frisée salad is everything you want in a warm-weather salad: fresh, crisp, and full of seasonal goodness. It’s quick to prepare, easy to customize, and works just as well on its own as it does alongside any main. Whether you’re making lunch for one or hosting a spring brunch, this salad is sure to brighten the table.
More Spring Salads:
Spring Frisee Salad
This spring frisee salad is filled with a mix of fresh herbs, tender peas and crunchy radishes tossed in a lemony yogurt dressing.
Ingredients
- ½ cup fresh or frozen petite peas
- 1 Tablespoon/15ml freshly squeezed lemon juice
- 2 Tablespoons/30ml extra-virgin olive oil
- 1 Tablespoon/15ml plain whole milk yogurt (I like sheep’s milk)
- Sea salt
- Freshly ground pepper
- 1 head of frisee lettuce
- 3 to 4 small radishes, thinly sliced
- 2 Tablespoons chopped fresh mint
- 2 Tablespoons chopped chives
- Pita chips (link to gluten-free pita chip recipe) broken into bite sized pieces (optional)
- 2 ounces feta or goat cheese, crumbled (optional)
Instructions
- Lightly blanch the peas in boiling salted water until just tender ( 2 to 3 minutes) and drain. Place into an ice water filled bowl to stop the cooking and retains color.
- In a large bowl, whisk together lemon juice, olive oil and yogurt, season with salt and pepper to taste.
- Add the frisee along with the radishes, peas, mint and parsley and toss well to combine.
- Just before serving, add the pita chips broken into large pieces and cheese if using and gently toss again. Taste for seasoning and serve immediately.
Notes
Variations:
- Add Protein: Top with soft-boiled eggs for a heartier meal.
- Swap the Greens: No frisée? Try little gem lettuce for a slightly different flavor and texture.
- Cheese, Please: A sprinkle of crumbled feta or goat cheese adds a creamy, tangy counterpoint to the crunchy veggies.
Dietary Info:
Gluten-Free (use gluten-free pita chip recipe below), Grain-Free, Vegetarian, Vegan (omit cheese or use vegan cheese), Egg-Free, Nut-Free
Related Recipe:
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 239Total Fat: 19gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 16mgSodium: 349mgCarbohydrates: 11gFiber: 3gSugar: 4gProtein: 7g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Christina @ Christina's Cucina says
Lovely salad! I have heard of fattoush, but never knew what it was. FYI: sumac is related to tree nuts and although most companies do not place warning labels on their spices, please be aware that sumac and pink pepper berries can give nut allergy sufferers an anaphylactic reaction (my daughter learned this the hard way)!
Sylvie says
Thank you for that very important tip!
cristina says
Wow, Sylvie. This salad is beautiful, fresh and just delicious looking. Luv the ingredients used and the crunchy bits of pita. Always a winner with feta! 😉
fabiola@notjustbaked says
This is gorgeous! I can't wait for our farmers market to open up this weekend to grab these lovely ingredients.
Audrey @ Unconventional Baker says
Fatoush used to be my favorite salad to order at my favorite middle eastern restaurant, until I had to go gluten-free. This looks absolutely amazing though -- definitely makes me think spring 🙂
The Food Hunter says
Those radishes...I need to find some!
Nutmeg Nanny says
What a beautiful looking salad! LOVE the addition of watermelon radishes....delicious!
Amanda Paa says
it's so nice to see spring flavors! it's sounds so light and refreshing. and i had to hop on over and read about your grain-free pita. i've been craving something crunchy like that since embarking on paleo eating for a health condition.
DessertForTwo says
I am obsessed with sumac! It's been too long since I've had fattoush!
Taylor @ Food Faith Fitness says
This salad is GORGEOUS, and I love how simple it is. Sometimes the simplest dressings, really make the salad! And with that yogurt, I bet it's all kinds of creamy! Pinned!
Julie Clark says
Wow, this is a pretty salad! I'm ready for summer and light salads for lunch and dinner. Thanks for sharing a new recipe!