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.