Green Salad

Finely chop scallions, cucumbers, green pear, celery, avocado, fresh basil, and shelled edamame. Transfer all ingredients to a large mixing bowl. 2. Prepare pistachios. Heat a nonstick pan on medium heat. Add pistachios and toast for about 2-3 minutes, stirring occasionally until fragrant. Remove from heat, roughly chop, and add to the bowl. 3. In a small jar, combine olive oil, juice of the lime, salt, and shake well. Pour the dressing over the chopped ingredients and toss gently to coat. Alternatively, serve the dressing on the side.