Low Sodium Traditional Guatemalan Fiambre
Delight in the vibrant flavors of Guatemala with this Low Sodium Traditional Guatemalan Fiambre, a colorful and nourishing salad perfect for festive occasions or family gatherings! This healthier twist on the classic fiambre features an array of fresh, lightly cooked vegetables—such as green beans, beets, and cauliflower—combined with tender shredded chicken, low-sodium olives, and capers for a guilt-free yet flavorful experience. Tossed in a simple dressing of olive oil, apple cider vinegar, oregano, and black pepper, this dish is designed to be low in sodium without compromising on taste. Served atop crisp lettuce leaves and garnished with hard-boiled eggs, pickled jalapeños, and fresh herbs like parsley and cilantro, this vibrant salad is a feast for both the eyes and the palate. With minimal prep time and maximum flavor, this easy-to-make fiambre is sure to become a favorite centerpiece for celebrations.
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Recipe Information
Ingredients
- 2 cups Green beans
- 2 medium Carrots
- 1 small head Cauliflower
- 2 medium Beets
- 1 cup Corn
- 1 bunch Radishes
- 1 cup Green olives (low sodium)
- 2 tablespoons Capers (low sodium)
- 1 large Red bell pepper
- 1 medium Cucumber
- 4 large Hard-boiled eggs
- 2 cups Chicken breast (cooked, shredded)
- 1 cup Pickled jalapeños (low sodium)
- 1 cup Apple cider vinegar
- 0.5 cup Olive oil
- 0.5 cup Fresh parsley
- 0.5 cup Fresh cilantro
- 0.5 teaspoon Black pepper
- 1 teaspoon Oregano (dried)
- 2 Bay leaves
- 6 large leaves Leaf lettuce
Instructions
Wash and prepare the vegetables. Trim the green beans, peel and chop the carrots, break the cauliflower into small florets, and slice the beets into thin rounds.
Bring a large pot of unsalted water to a boil. Add the carrots, green beans, cauliflower, and beets. Boil each vegetable separately for 3-4 minutes or until tender but not overcooked. Remove each from the water and set aside to cool.
Cook the corn in the boiling water for 5 minutes, then drain and set aside.
Slice the radishes, red bell pepper, and cucumber thinly, and set them aside in separate bowls.
Cook the chicken breast (if not already cooked) in a separate pot by simmering in unsalted water with bay leaves and black pepper until fully cooked (about 15-20 minutes). Cool and shred.
Prepare the dressing by whisking together olive oil, apple cider vinegar, black pepper, and dried oregano. Taste and adjust proportions, avoiding salt to maintain low-sodium compliance.
In a large mixing bowl, combine the boiled vegetables, shredded chicken, sliced radishes, red bell pepper, cucumber, olives, and capers. Gently toss with the dressing until everything is evenly coated.
Lay the large lettuce leaves in a serving dish or platter. Arrange the vegetable and chicken mixture on top of the lettuce.
Garnish with sliced hard-boiled eggs, pickled jalapeños, fresh parsley, and cilantro.
Chill the fiambre for at least 1 hour before serving to allow the flavors to meld together.
Nutrition Facts
Calories |
3046 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.4 g | 222% | |
| Saturated Fat | 32.1 g | 160% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 1222 mg | 407% | |
| Sodium | 5620 mg | 244% | |
| Total Carbohydrate | 174.4 g | 63% | |
| Dietary Fiber | 53.0 g | 189% | |
| Total Sugars | 83.6 g | ||
| Protein | 209.2 g | 418% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 822 mg | 63% | |
| Iron | 27.0 mg | 150% | |
| Potassium | 7438 mg | 158% | |
*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.
