Soy-Free Traditional Guatemalan Fiambre

Delight in the vibrant and celebratory flavors of this Soy-Free Traditional Guatemalan Fiambre, a hearty and colorful cold salad traditionally served on Día de los Santos (All Saints’ Day). This unique recipe combines an array of blanched vegetables like carrots, cauliflower, and beets with savory bites of shredded chicken, diced ham, tangy green olives, and capers. A zesty marinade made with white vinegar, olive oil, fresh herbs, and aromatic spices ties everything together, while hard-boiled eggs and fresh parsley add the perfect finishing touch. With its rich variety of textures and bold flavors, this soy-free version of fiambre is a true showstopper at any festive gathering. Best of all, it's designed to marinate overnight, allowing the flavors to deepen and meld beautifully for a truly unforgettable dish.

Nutriscore Rating: 74/100

Prep Time:60 mins

Cook Time:30 mins

Total Time:90 mins

Servings: 8

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

Directions

Step 1

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.

Step 2

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.

Step 3

3. Prepare the meats: Shred the cooked chicken breast into bite-sized pieces and dice the cooked ham into small cubes.

Step 4

4. Prepare the hard-boiled eggs: Peel and slice the hard-boiled eggs into rounds.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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

Serving size	(3169.9g)

Amount per serving	% Daily Value*
Calories	3325.5

Total Fat 189.3g	0%
Saturated Fat 34.5g	0%
Polyunsaturated Fat 4.2g
Cholesterol 1251.6mg	0%
Sodium 12740.1mg	0%
Total Carbohydrate 183.0g	0%
Dietary Fiber 67.1g	0%
Total Sugars 54.0g
Protein 233.6g	0%

Vitamin D 200IU	0%
Calcium 827.9mg	0%
Iron 32.3mg	0%
Potassium 5831.8mg	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: 50.6%

Protein: 27.7%

Carbs: 21.7%