Sweet Green Goddess Salad

• 2 cups Edamame, shelled
• 1 Apple, granny smith
• 1 Avocado, large
• 2 stalks Celery
• 1/2 bunch Green onion
• 1/2 cup Almonds, sliced
• 1 batch Parsley, plus more to garnish
• 4 handful Arugula
• 2 tablespoons Maple syrup
• 2 tablespoons Dijon mustard
• 2 tablespoons Balsamic vinegar
• 6 tablespoons Olive oil, extra-virgin
• 2 pinches Salt & pepper, to taste

1. Cook the edamame (if frozen) in 2 cups of water, bringing to a boil then simmering for 3-4 minutes until tender.
2. Dice the green apple into small cubes (or shape/size of preference).
3. Dice the avocado into like-size cubes.
4. Chop the celery & green onion; 1/2 cup each.
5. Place ingredients into a large serving bowl; add parsley and almonds and toss.
6. Cover and chill in the refrigerator if preparing well before the meal.
7. To prepare the dressing, place maple syrup, dijon, balsamic vinegar and olive oil into a small bowl. Whisk to combine, adding more of any ingredient to your taste/consistency preference!
8. Toss salad in dressing, adding S&P to taste. Allow at least 30 minutes soaking before serving.
9. To serve, place a handful of arugula on each plate, topping with a few generous spoonfuls of the salad mixture.

edamame, apple, avocado, stalks celery, green onion, almonds, batch parsley, handful arugula, maple syrup, mustard, balsamic vinegar, olive oil, salt

Taken from www.epicurious.com/recipes/member/views/sweet-green-goddess-salad-578642466bed04eb7700df18 (may not work)