Guatemalan Fiambre Salad Recipe
In Guatemala, Fiambre is closely tied to the celebration of All Saints’ Day. Families dedicate the days leading up to the holiday to preparing this dish, which serves as the centerpiece of the festive meal.
Ingredients
- Cold cuts, e.g. ham, turkey, and salami (thinly sliced) – 0.5lb
- Cooked chicken (shredded) – 0.5lb
- Cooked beef (shredded) – 0.5lb
- Sausages (sliced) – 0.5lb
- Pickled vegetables (onions, radishes, jalapeños, sliced) – 1 cup
- Cooked vegetables (beets, carrots, peas) (diced) – 1 cup
- Feta Cheese (crumbled) – 1 cup
- Olives – 1 cup
- Hard-boiled eggs (sliced) – 6
- Vinegar – 1 cup
- Olive oil – 1/2 cup
- Fresh parsley (chopped) – 2 tbsp
- Fresh cilantro (chopped) – 2 tbsp
- Salt and pepper (to taste)
Instructions
- In a large salad bowl, layer the cold cuts, shredded chicken, shredded beef, and sliced sausages.
- Arrange the pickled vegetables, cooked vegetables, crumbled cheese, olives, and sliced hard-boiled eggs on top.
- In a separate bowl, whisk together the vinegar, olive oil, chopped parsley, chopped cilantro, salt, and pepper to make the dressing.
- Drizzle the dressing over the salad, ensuring all the ingredients are coated.
- Gently toss the salad to combine all the flavors.
- Cover the salad bowl and refrigerate for at least 2 hours or overnight to allow the flavors to meld together.
- Before serving, give the Fiambre a final toss and adjust the seasoning if necessary.
- Serve chilled as a main course.
Nutrition
Calories: 448kcalCarbohydrates: 6gProtein: 28gFat: 34gSaturated Fat: 10gCholesterol: 204mgSodium: 725mgFiber: 2gSugar: 2g
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