Sugar snap peas with kelp noodles and tarragon

It's make-ahead, no-cook and post-workout appropriate. Anything else?

The fit set is finding ways to incorporate seaweed into their diets and these kelp noodles make it easy post-workout (no boiling required—they come softened right out of the bag). That plus the dose of protein in the yogurt dressing makes for a perfect and easy-to-digest recovery meal. Still hungry? This salad, from New York City chef Lauren Gerrie, pairs nicely with a sushi roll or two.

Photo by Julia Garland


1 cup unsweetened drinkable yogurt (such as Maple Hill)
1/3 cup tarragon, leaves only
1/3 cup sorrel, leaves only
1/3 cup plus 2 Tbsp dill, divided
2 Tbsp extra virgin olive oil
2 Tbsp freshly squeezed lime juice
3 cloves garlic
½ tsp Maldon salt
¼ tsp cracked pepper
12 oz package kelp noodles, rinsed and dried (available at Whole Foods)
2 cups sliced sugar snap peas
¼ cup roasted salted pepitas
2 Tbsp parsley leaves
2 Tbsp sliced scallion
2 Tbsp torn mint



In a blender or food processor, process yogurt, tarragon, sorrel, 1/3 cup dill, oil, juice, garlic, salt and pepper until completely combined and dressing is bright green. 


Using kitchen scissors, cut kelp noodles into 2-inch pieces. In a large bowl, marinate noodles with ½ cup dressing, at least 30 minutes or overnight, adding more dressing if desired. 


When ready to serve, toss noodles with peas, divide between two bowls and top with pepitas, parsley, scallion, mint and remaining 2 Tbsp dill.