A great way to add inca berries to your meals is as a salad topping, the tangy flavour makes a great complimentary flavour and here in this waldorf style salad teamed with sliced apple along with lemon juice and apple cider vinegar it’s a real winner!
Note on the kale…. you can use other green leafy veggies but curly kale gives great texture and nutritional value. It doesn’t need cooking but be sure to massage it well with your hands with a good dollop of coconut oil so that it softens and wilts before you serve into bowls.
Recipe: Inca Berry Waldorf Salad
3 cups chopped kale
2 tsp coconut oil
good pinch of salt
medium apple- thinly sliced (I used a mandolin)
juice of half a lemon
2 tsp apple cider vinegar (or other mild vinegar)
generous handful inca berries
generous handful chopped walnuts
In a large bowl, massage the raw kale with coconut oil in your hands until it softens (approx 1-2 minutes).
Grate/slice the apple and toss in the lemon juice and vinegar. Mix this through the kale and add a pinch of salt.
Serve the kale onto plates/bowls and top with walnuts and inca berries.