Shred or grate all the vegetables either by hand or using a food processor fitted with the grating blade.
Bring a small pot of water to a boil. Cook the edamame in boiling water for 3 to 4 minutes. Strain and rinse in cool water to stop the cooking process.
Combine all the shredded vegetables in a large bowl along with the edamame and 2 tablespoons hemp hearts.
For the dressing, combine all ingredients in a food processor and blend until silky smooth.
Add the lemony avocado dressing to the vegetables and toss well. Store any leftover dressing in a covered container in the fridge for up to three days.
Garnish with the last tablespoon of hemp seeds. Serve at room temperature.
Recipe from Greens 24/7: More Than 100 Quick, Easy, and Delicious Recipes for Eating Leafy Greens and Other Green Vegetables at Every Meal, Every Day © Jessica Nadel, 2014. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.