Dairy-Free Traditional Guatemalan Fiambre

Celebrate the vibrant flavors and rich heritage of Guatemala with this Dairy-Free Traditional Guatemalan Fiambre, a colorful medley of fresh and pickled vegetables perfectly tossed in a tangy oregano-infused vinaigrette. This plant-based version of the iconic holiday dish features crisp green beans, tender cauliflower, earthy beets, and zesty pickled jalapeños, making it both nutritious and bursting with bold flavors. The recipe captures the essence of Guatemalan tradition while remaining dairy-free and naturally gluten-free, making it an ideal choice for diverse dietary preferences. Serve this stunning salad-style dish over a bed of fresh lettuce leaves for a showstopping centerpiece that doubles as a vibrant side dish or light main course. Perfectly marinated and easy to prepare, this fiambre is a feast for both the eyes and the palate!

Nutriscore Rating: 76/100

Prep Time:45 mins

Cook Time:15 mins

Total Time:60 mins

Servings: 6

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)

Directions

Step 1

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.

Step 2

In a large mixing bowl, combine the cooked green beans, carrots, cauliflower, beets, corn, and chickpeas.

Step 3

Add the green olives, capers, pickled jalapeños, hearts of palm, radishes, and parsley to the bowl of vegetables. Gently toss to combine.

Step 4

Prepare the vinaigrette: In a small bowl, whisk together the white vinegar, olive oil, salt, ground black pepper, bay leaves, and oregano.

Step 5

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.

Step 6

Before serving, taste and adjust the seasoning with additional salt or vinegar if needed.

Step 7

To serve, line a large platter with lettuce leaves and arrange the fiambre on top. Garnish with additional parsley if desired.

Nutrition Facts

Serving size	(3120.5g)

Amount per serving	% Daily Value*
Calories	2038.5

Total Fat 100.6g	0%
Saturated Fat 14.7g	0%
Polyunsaturated Fat 5.6g
Cholesterol 0mg	0%
Sodium 15196.6mg	0%
Total Carbohydrate 261.7g	0%
Dietary Fiber 79.9g	0%
Total Sugars 94.5g
Protein 61.1g	0%

Vitamin D 0IU	0%
Calcium 1262.8mg	0%
Iron 37.1mg	0%
Potassium 8310.1mg	0%

*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.

Source of Calories

Fat: 41.2%

Protein: 11.1%

Carbs: 47.7%