In a large mixing bowl, combine the broccoli florets, edamame beans, green onions, and chopped almonds.
To make the salad dressing, whisk together the almond butter, rice vinegar, tamari, maple syrup, sesame oil, garlic, and water.
Add more water if needed to achieve desired consistency.
Pour the dressing over the salad and toss to mix well. Serve immediately, or let sit for a few hours before eating.
Keeps well in the fridge for up to 3 days.