Dairy-Free Traditional Guatemalan Fiambre
Discover the vibrant flavors of Dairy-Free Traditional Guatemalan Fiambre, a colorful and nutrient-packed salad that’s perfect for festive occasions or everyday meals. This dairy-free take on the classic Guatemalan dish harmoniously combines a medley of fresh and pickled vegetables such as green beans, carrots, cauliflower, beets, and hearts of palm, tossed in a zesty homemade vinaigrette infused with oregano, bay leaves, and parsley. Blanching the vegetables ensures the perfect balance of crispness and tenderness, while the overnight refrigeration allows the bold flavors to marry beautifully. Served atop crisp lettuce leaves, this gluten-free, vegan-friendly dish bursts with textures and tangy goodness that's equally delightful as a main course or side. Perfect for gatherings, this recipe not only celebrates Guatemala's culinary heritage but also caters to dietary preferences without compromising on flavor.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Green beans
- 2 cups Carrots, sliced
- 2 cups Cauliflower, small florets
- 1 cup Beets, cooked and sliced
- 1 cup Corn kernels
- 1 cup Canned chickpeas, drained and rinsed
- 1 cup Green olives, sliced
- 2 tablespoons Capers
- 1 cup Pickled jalapeños, sliced
- 1 cup Hearts of palm, sliced
- 1 cup Radishes, thinly sliced
- 0.5 cup Fresh parsley, finely chopped
- 0.5 cup White vinegar
- 0.25 cup Olive oil
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 2 pieces Bay leaves
- 1 teaspoon Dry oregano
- 6 pieces Lettuce leaves (for serving)
Instructions
Prepare the vegetables: In a large pot of boiling water, lightly blanch the green beans, carrots, and cauliflower for 2-3 minutes, then drain and transfer to an ice water bath to stop cooking. Drain well and set aside.
In a large mixing bowl, combine the cooked green beans, carrots, cauliflower, beets, corn, and chickpeas.
Add the green olives, capers, pickled jalapeños, hearts of palm, radishes, and parsley to the bowl of vegetables. Gently toss to combine.
Prepare the vinaigrette: In a small bowl, whisk together the white vinegar, olive oil, salt, ground black pepper, bay leaves, and oregano.
Pour the vinaigrette over the vegetable mixture and toss gently to coat evenly. Cover the bowl and refrigerate for at least 2 hours or overnight to allow the flavors to meld.
Before serving, taste and adjust the seasoning with additional salt or vinegar if needed.
To serve, line a large platter with lettuce leaves and arrange the fiambre on top. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
2038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.6 g | 129% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 15197 mg | 661% | |
| Total Carbohydrate | 261.7 g | 95% | |
| Dietary Fiber | 79.9 g | 285% | |
| Total Sugars | 94.5 g | ||
| Protein | 61.1 g | 122% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1263 mg | 97% | |
| Iron | 37.1 mg | 206% | |
| Potassium | 8310 mg | 177% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
