Preparation of the salad
Remove the spines from the dandelion greens. Finely chop the green leaves and place them in a bowl. Using your fingers, work the mineral salt into the chopped greens. Set aside for 5 minutes to allow the fibrous nature of the dandelion greens to soften.
While the dandelion greens are resting, finely grate the carrots and daikon radish in a separate bowl.
In a blender, make a cream by blending the almonds, lime juice, coconut milk and spices.
To the chopped dandelion greens, add the grated daikon radish and carrots along with the coconut-almond cream. Mix together gently. Garnish with toasted coconut, if desired.
Vata and pitta pacifying. To harmonize for kapha, add freshly ground black pepper.