Soy-Free Traditional Guatemalan Fiambre
Celebrate the vibrant flavors of Guatemala with this Soy-Free Traditional Guatemalan Fiambre, a festive and colorful cold salad traditionally enjoyed during Día de los Muertos. Packed with a variety of fresh-blanched vegetables like carrots, cauliflower, green beans, and beets, paired with hearts of palm, artichoke hearts, olives, capers, and protein-rich cooked chicken and ham, this dish is a true culinary mosaic. A tangy marinade of white vinegar, olive oil, and fragrant oregano ties all the ingredients together beautifully, allowing the flavors to meld to perfection during an overnight chill. Garnished with parsley and hard-boiled eggs, this stunning fiambre makes for a visually impressive centerpiece or side dish, perfect for sharing at gatherings. Soy-free and gluten-free, this recipe ensures everyone can partake in its delightful medley of textures and flavors.
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Recipe Information
Ingredients
- 3 medium Carrots
- 1 small head Cauliflower
- 1 cup Green beans
- 1 cup Corn kernels (fresh or frozen)
- 2 medium Beets
- 1 15-ounce can Canned hearts of palm
- 1 14-ounce can Canned artichoke hearts
- 2 cups Cooked chicken breast
- 1 cup Cooked ham
- 4 large Hard-boiled eggs
- 1 cup Pitted green olives
- 2 tablespoons Capers
- 1 cup White vinegar
- 0.5 cup Extra-virgin olive oil
- 0.5 cup Fresh parsley
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 whole Bay leaves
Instructions
1. Prepare the vegetables: Peel and slice the carrots into thin rounds, break the cauliflower into small florets, trim and cut the green beans into bite-sized pieces, and wash and peel the beets before slicing them into thin rounds.
2. Cook the vegetables: Bring a large pot of salted water to a boil. Blanch the carrots, cauliflower, green beans, and corn kernels for 2-3 minutes each, removing and transferring them to an ice bath to stop cooking. Set aside. Boil the beet slices separately to avoid discoloring other vegetables and set aside.
3. Prepare the meats: Shred the cooked chicken breast into bite-sized pieces and dice the cooked ham into small cubes.
4. Prepare the hard-boiled eggs: Peel and slice the hard-boiled eggs into rounds.
5. Assemble the marinade: In a large non-reactive bowl, whisk together the white vinegar, olive oil, dried oregano, salt, black pepper, and bay leaves.
6. Combine the ingredients: In a very large mixing bowl, combine the blanched vegetables, cooked beets, hearts of palm (sliced into rounds), artichoke hearts (halved if large), shredded chicken, diced ham, olives, and capers. Gently toss to combine.
7. Pour the marinade: Add the marinade to the combined ingredients and toss thoroughly to ensure everything is well coated. Adjust seasoning to taste, adding more salt or pepper as needed.
8. Refrigerate: Cover the bowl and let the fiambre marinate in the refrigerator for at least 4 hours, preferably overnight, to allow the flavors to meld together.
9. Garnish and serve: Before serving, arrange the sliced hard-boiled eggs and garnish with fresh parsley for a final touch of color and flavor. Serve cold.
Nutrition Facts
Calories |
3326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.3 g | 243% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 1252 mg | 417% | |
| Sodium | 12740 mg | 554% | |
| Total Carbohydrate | 183.0 g | 67% | |
| Dietary Fiber | 67.1 g | 240% | |
| Total Sugars | 54.0 g | ||
| Protein | 233.6 g | 467% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 828 mg | 64% | |
| Iron | 32.3 mg | 179% | |
| Potassium | 5832 mg | 124% | |
*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.
