Low Fat Traditional Guatemalan Fiambre

Celebrate the vibrant flavors of Guatemala with this Low Fat Traditional Guatemalan Fiambre, a lighter take on the beloved holiday classic. This colorful and nutrient-packed salad is a feast for both the eyes and palate, brimming with blanched veggies like green beans, carrots, and cauliflower, alongside protein-rich toppings like shredded turkey, low-sodium ham, and chickpeas. A zesty dressing of apple cider vinegar, olive oil, and oregano ties the medley together with a fresh, tangy kick. Served over crisp lettuce leaves and chilled for the ultimate flavor infusion, this low-fat Fiambre offers a wholesome, guilt-free twist on a traditional favorite, perfect for festive gatherings or vibrant summer meals.

Nutriscore Rating: 84/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 6

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)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

In a small bowl, whisk together the apple cider vinegar, olive oil, dried oregano, chopped parsley, salt, and black pepper to make the dressing.

Step 6

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.

Step 7

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.

Step 8

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

Serving size	(1706.5g)

Amount per serving	% Daily Value*
Calories	1371.3

Total Fat 36.6g	0%
Saturated Fat 7.2g	0%
Polyunsaturated Fat 1.9g
Cholesterol 195.0mg	0%
Sodium 5745.3mg	0%
Total Carbohydrate 154.9g	0%
Dietary Fiber 45.9g	0%
Total Sugars 60.7g
Protein 117.5g	0%

Vitamin D 0IU	0%
Calcium 522.3mg	0%
Iron 19.5mg	0%
Potassium 4659.7mg	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: 23.2%

Protein: 33.1%

Carbs: 43.7%