For each portion:

1/2 to 3/4 cup of baby arugula
1/3 cup of sunflower sprouts
half a Lebanese cucumber
1/4 avocado
a handful of shelled edamame beans
1 star anise
a liberal drizzle of Julia’s salad dressing
1 tbsp of toasted pine nuts

Wash and spin dry the baby arugula and sunflower sprouts. Reserve in a large salad bowl. Poach the edamame beans with the star anise. Strain the beans and discard the anise. Let the beans cool before adding to the salad bowl. Peel the cucumber and cut into half-moon slices. Peel and dice the avocado. Add to the salad bowl. Drizzle a liberal amount of the dressing  and toss the salad to cover everything. Top the salad with toasted pine nuts before serving.