1. 1. Prepare the Green Vegetables: Start by washing and thoroughly drying your mixed spring greens. Place them in a large salad bowl. Next, dice the cucumber and green bell pepper into bite-sized pieces. Thinly slice the green onions and chop the fresh parsley. Add all these prepared green vegetables to the bowl with the spring greens.

2. 2. Cook the Edamame (if needed): If your shelled edamame is frozen and not pre-cooked, bring a small pot of lightly salted water to a boil. Add the edamame and cook for 3-5 minutes until tender-crisp. Drain well and rinse with cold water to stop the cooking process and cool them down. Add the cooled edamame to the salad bowl.

3. 3. Dice the Avocado: Carefully cut the ripe avocado in half, remove the pit, and scoop out the flesh. Dice it into uniform cubes. Gently add the diced avocado to the salad bowl, being mindful not to mash it.

4. 4. Add the Seeds: Sprinkle the pumpkin seeds and sunflower seeds over the vegetables in the salad bowl. These will add a delightful crunch and extra nutrients to your salad.

5. 5. Whisk the Dressing: In a small bowl or jar, combine the olive oil, apple cider vinegar, Dijon mustard, minced garlic, salt, and black pepper. Whisk vigorously or shake the jar until the dressing is well combined and emulsified. Taste and adjust seasonings if necessary.

6. 6. Dress and Serve: Pour the prepared dressing over the ingredients in the large salad bowl. Gently toss the salad until all the vegetables and seeds are evenly coated with the dressing. Serve immediately to enjoy the freshest flavors and textures.