Cut both ends off the green beans. Boil the green beans for 3 minutes. Then cool down in cold water. Cut into 2 inch pieces. Set aside.
If you are using frozen, PRE-COOKED edamame, simply defrost them at room temperature (or thaw in the microwave for 1 minute). If you are using UNCOOKED fresh edamame, cook in boiling water for 5 minutes. Then chill in cold water. Set aside.
Next, we will make a dressing: Grate some ginger (2 Tablespoons worth). Then, chop your green onion stalks into very thin slices. Next, chop 1 avocado into small chunks - squeeze a few drops of lemon juice on the pieces to keep them from oxidizing.
Take out a mixing bowl. Place in the vegetable oil (2 Tablespoon), grated ginger (2 Tablespoons), green onion and few pinches of salt. Give it a mix and sample it. Add a pinch of more salt if you need.
Now toss-in the avocado pieces, green beans and edamame into the dressing. Get it mixed evenly.
Finally, add-in the baby greens (and cilantro) and toss everything.