Kid-friendly Brilliant Basil Sweet Pea Salad Recipe - Sticky Fingers Cooking
over 1,000 kid-approved recipes coming soon! save your flavorites
Recipe: Brilliant Basil Sweet Pea Salad

Recipe: Brilliant Basil Sweet Pea Salad

Brilliant Basil Sweet Pea Salad

by Dylan Sabuco
Photo by Africa Studio/
prep time
10 minutes
cook time
4-6 servings

Fun Food Story

Skip to recipe

Brilliant Basil Sweet Pea Salad

In this truly "hands-on" experience, young chefs get to eagerly rip and tear fragrant basil leaves and crisp lettuce leaves into bite-size pieces. Then, they'll toss them in a sweet mix of green peas, olive oil, salt, and pepper. Get ready for smiles and satisfaction as your little chefs take pride in their magical creation. Serve Brilliant Basil Sweet Pea Salad alongside our other enchanting recipes for a fairy tale-inspired feast!

Happy & Healthy Cooking,

Chef Erin, Food-Geek-in-Chief

Fun-Da-Mentals Kitchen Skills

  • chop :

    to cut something into small, rough pieces using a blade.

  • combine :

    to merge two or more ingredients into one mixture, like a batter of flour, eggs, and milk.

  • measure :

    to calculate the specific amount of an ingredient required using a measuring tool (like measuring cups or spoons).

Equipment Checklist

  • Large bowl
  • Dry measuring cups
  • Measuring spoons


Brilliant Basil Sweet Pea Salad

  • 1 C frozen green peas
  • 2 T fresh basil, chopped (about 5 leaves)
  • 2 C lettuce (choose your favorite variety, mine is arugula)
  • 1/2 lemon, juiced
  • 2 T olive oil
  • 2 T grated Parmesan cheese **(for DAIRY ALLERGY sub dairy-free/nut-free grated Parmesan cheese)**
  • 1 pinch salt + more to taste
  • 1 pinch ground black pepper + more to taste

Food Allergen Substitutions

Brilliant Basil Sweet Pea Salad

  • Dairy: Substitute dairy-free/nut-free grated Parmesan cheese.


Brilliant Basil Sweet Pea Salad

chop + combine

Start off by having your kids rip, tear, and chop 2 cups lettuce and 2 tablespoons basil (about 5 leaves). Combine those in a large bowl with 2 tablespoons olive oil, 1 pinch of salt, 1 pinch of black pepper, and 1 cup frozen green peas. Gently stir to combine.

squeeze + toss + taste

Squeeze the juice from 1/2 lemon over the salad. Toss the salad with 2 tablespoons of grated Parmesan cheese. The salad is basically ready! Take a small taste to see if the salad needs more salt, pepper, or lemon juice before serving.

serve + enjoy

Serve this light salad alongside Princess and the Pea Lazy Pasta and Fairy-Tale Basil Lemonade! Enjoy!

Surprise Ingredient: Peas!

back to recipe
Photo by R Khalil

Hi! I’m Peas!

"Hi, there! Let's see if you can guess what we are. We grow in shells; you might see us frozen in winter, fresh in spring, and canned all year round; and sometimes we're “split” and cooked in soup! You guessed it! We're Peas! We're good in salads, soups, casseroles, mixed with corn and other vegetables, and all by ourselves! We can be tricky to eat, but if we slide off your fork, you can spear us or use your knife to push us back on. Or, you might even try eating us with chopsticks!"


  • Peas in the wild are found in the Mediterranean Basin, the Middle East, and Central Asia. Archaeological evidence dates peas in Iraq and Turkey to 7,500 BCE. Domesticated peas were developed from wild peas starting in the late Neolithic Era (around 5,000 BCE). Peas are one of the oldest crops to be cultivated.
  • The oldest pea ever found was 3,000 years old and was discovered on the border of Burma and Thailand. 
  • During the Middle Ages, peas were a large part of people's diets in the Middle East, North Africa, and Europe. 
  • In the 17th and 18th centuries, peas started being picked when they were green and immature. In England, new cultivars or varieties of peas were developed that they called "garden" or "English" peas. 
  • Thomas Jefferson grew more than 30 pea cultivars at his Monticello estate in Virginia. 
  • Clarence Birdseye, known by many as the founder of the modern frozen food industry, was the first individual to freeze peas. 
  • The world record for the most peas eaten in an hour is 7,175 peas, held by Janet Harris of Sussex, England, in 1984. She ate one pea at a time with chopsticks!! 

Anatomy & Etymology

  • Peas are members of the Fabaceae or Leguminosae family, commonly known as legumes, including peanuts, chickpeas, licorice, alfalfa, beans, carob, and soybeans. 
  • Peas are edible, usually green, round seeds that grow in a pod. The pea pods are technically a fruit because they have seeds and grow from a flower, but peas are eaten as a vegetable. 
  • Pea plants are annual plants, living for about one year. At the end of their life cycle, they can be cut back to the root, which decomposes, releasing nitrogen into the soil for the next crop of plants.
  • The singular term "pea" was back-formed in the mid 17th century by removing the "se" from the word "pease," which was mistakenly construed as a plural form. "Pease" came from the Old English "pise," from the Latin "pisum," from the Greek "pison."

How to Pick, Buy, & Eat

  • You can pick garden peas about three weeks after flowering. The pods of shelling peas or garden peas are inedible and will swell with the growth of the peas, becoming cylindrical before harvesting. 
  • Snow peas and sugar snap peas are edible pods ready to harvest about a week after flowering. The pods can be picked when they're about two to three inches long before they begin to swell and just as the seeds or peas begin to develop. 
  • For the best taste, you'll want to eat the peas as soon after harvesting as possible. Fresh peas will last in your refrigerator for up to one week. The more peas you pick, the more the plant will produce.
  • Frozen peas are almost as tasty as fresh ones because the growers freeze them within two and a half hours of being picked. Plus, they quickly thaw when added to hot foods.
  • You can cook and serve peas alone as a vegetable, with added butter and salt. You can also add them to various dishes, such as salads, soups, casseroles, and savory pies. Snow peas and snap peas are often used in stir-fries and Chinese cuisine. Peas can even be mashed and made into a sauce, a spread, or guacamole!


  • Peas are loaded with nutrients, including fiber, protein, vitamin C, thiamine, vitamin K, niacin, folate, potassium, and beta carotene. These nutrients improve the body's digestive and immune systems, convert the carbohydrates we eat into energy, metabolize fats and protein, protect skin and eyes, and help prevent bleeding.


Lettuce Joke Around

"Knock, knock!

"Who’s there? 


"Noah who? 

"Noah herb named Basil?

That's Berry Funny

We don't have any vegetable jokes yet, so if you do, …

… lettuce know!

That's Berry Funny

What did the policeman say to the suspect? 

You have the right to romaine silent.

The Yolk's On You

What do vegetables wish for, more than anything else in the whole world? 

World Peas.

The Yolk's On You

What do polite vegetables always say? 

Peas to meet you!

THYME for a Laugh

What do you call an angry pea? 

A Grump-pea!

The Yolk's On You

Why should you never float a boat in a salad?  

Because it might hit an iceberg!

Lettuce Joke Around

What did the DJ say at the salad party? 

Lettuce turnip the beet!

That's Berry Funny

What did the basil say to the chef? 

Stop pesto-ing me!

Shop Our Cookbooks

Now available on Amazon! Our cookbooks feature kid-tested recipes that build confidence in the kitchen. Expand your child's palate and spark a love of healthy foods with a Sticky Fingers Cooking cookbook.

Subscribe to the Sticky Fingers Cooking mailing list

Subscribe to our newsletter, The Turnip, to receive exclusive discounts and updates, insider tips + tricks from our awesome team, and instant access to the Sticky Fingers Cooking Starter Kit for free!

Souper popular!
7 people registered for a session in the last 24 hours