Edamame & Goat's Cheese Salad - A boost of energy in every bite – Dima Al Sharif

Ingredients

• 200g Edamame beans (removed from the pod)
• 2 small yellow squash, julienned
• 1 bulb fennel, trimmed and roughly chopped
• 150g baby carrots, roughly chopped
• 150g fresh green asparagus, roughly chopped
• 2 small zucchinis, julienned
• 3 ripe avocados, sliced
• 150g cherry tomatoes, halved
• Fresh Parsley leaves, roughly torn
• Crumbled Goat’s cheese (quantity is optional)
• 2 tbsp walnut oil for sauteing the vegetables
• juice of 1 orange
• squeeze of lime
• 3 tbsp walnut oil
• 1 tbsp Dijon Mustard
• 1 tbsp White wine vinegar, white grape vinegar or white vinegar
• zest of 1/2 orange
• Salt & Black pepper