Low Fat Traditional Guatemalan Fiambre
Experience the vibrant flavors of Guatemala with this Low Fat Traditional Guatemalan Fiambre, a lighter take on the festive favorite served during Día de los Muertos. This wholesome recipe combines an array of blanched vegetables like green beans, carrots, and cauliflower alongside protein-rich shredded turkey and low-sodium ham for a nutritious yet indulgent dish. Enhanced by tangy pickled jalapeños, briny olives, and capers, and tossed in a zesty apple cider vinegar dressing with fresh parsley and oregano, this fiambre is a colorful symphony of flavors. Perfectly presented on a bed of crisp lettuce leaves, this chilled dish is an impressive and refreshing addition to your table, taking just 50 minutes to prepare and serve. Whether as a light lunch or a festive side, this low-fat and nutrient-dense recipe is a celebration of culture and taste!
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Recipe Information
Ingredients
- 200 grams Green beans
- 2 medium Carrots
- 200 grams Cauliflower
- 1 medium Zucchini
- 1 medium Beetroot
- 1 cup Canned chickpeas (rinsed and drained)
- 100 grams Low-sodium ham (thinly sliced)
- 150 grams Turkey breast (cooked, shredded)
- 2 tablespoons Pickled jalapeños (sliced)
- 3 tablespoons Olives (pitted, sliced)
- 1 tablespoon Capers
- 1 cup Green peas (frozen, thawed)
- 4 tablespoons Apple cider vinegar
- 1 tablespoon Olive oil
- 1 teaspoon Dried oregano
- 3 tablespoons Fresh parsley (chopped)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 6 leaves Lettuce leaves (for serving)
Instructions
Clean and prepare all the vegetables: trim the green beans, peel and slice the carrots into thin rounds, separate the cauliflower into small florets, and dice the zucchini into bite-sized pieces. Leave the beetroot whole and peel it after cooking.
Bring a large pot of lightly salted water to a boil. Blanch the green beans, carrots, cauliflower, and zucchini separately for 2–3 minutes each, until just tender but still crisp. Drain and place in an ice bath to stop cooking, then transfer to a large mixing bowl.
Boil the beetroot in a separate pot for about 15–20 minutes or until tender. Once cooled, peel and cut into thin slices or small cubes. Add the beetroot to the mixing bowl with the other vegetables.
Add the drained chickpeas, green peas, sliced low-sodium ham, shredded turkey breast, pickled jalapeños, sliced olives, and capers to the bowl with the vegetables.
In a small bowl, whisk together the apple cider vinegar, olive oil, dried oregano, chopped parsley, salt, and black pepper to make the dressing.
Pour the dressing over the vegetable and protein mixture. Toss gently to combine all the ingredients and coat them evenly with the dressing. Adjust seasoning with additional salt or pepper, if needed.
Arrange the lettuce leaves on a large serving platter. Spoon the Fiambre mixture over the lettuce, spreading it out evenly. Garnish with extra parsley or a few more olives, if desired, for presentation.
Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld together. Serve chilled as a refreshing and colorful meal or side dish.
Nutrition Facts
Calories |
1371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 195 mg | 65% | |
| Sodium | 5745 mg | 250% | |
| Total Carbohydrate | 154.9 g | 56% | |
| Dietary Fiber | 45.9 g | 164% | |
| Total Sugars | 60.7 g | ||
| Protein | 117.5 g | 235% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 522 mg | 40% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 4660 mg | 99% | |
*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.
