Guatemalan Fiambre Salad

A celebration salad platter of marinated cooked vegetables, cold cuts, cured meats, cheese, eggs, pickles that is traditionally eaten once a year on All Saints Day but worth creating occasions to share with your family and friends.

  • Prep time: 120-240 min
  • Makes: 10 to 12
  • Cook time: 60 min

Nutritional Information

1/12 of recipe

  • Calories 640
  • Potassium* 750 mg
  • Saturated Fat 12 g
  • Fat 48 g
  • Cholesterol 235 mg
  • Carbohydrates 29 g
  • Fibre 6 g
  • Sugars 9 g
  • Protein 25 g
  • Sodium 1630 mg
*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

Ingredients

Caldillo (Marinade/Dressing):
1 1/4 cup / 300 ml
olive oil
1 cup / 250 ml
lightly packed fresh parsley leaves
3/4 cup / 175 ml
white wine vinegar
2
green onions, roughly chopped
2 tbsp / 30 ml
capers
2 tbsp / 30 ml
Dijon mustard
2
large cloves garlic, minced
1 tbsp / 15 ml
honey
2 tsp / 10 ml
minced fresh ginger
1 tsp / 5 ml
salt
----------
Vegetables:
12 cup
assorted chopped vegetables such as cauliflower florets, carrots, asparagus, green beans, baby potatoes
1 can / 540 ml
chickpeas, drained and rinsed
----------
Assembly:
1
head leaf lettuce
2 cup / 500 ml
diced cooked beets or pickled beets (optional)
1 kg / 2.2 pound
assorted pre-cooked sausages and deli meats (such as Spanish chorizo, hot dogs, ham, salami and mortadella), thinly sliced or cut into bite-sized pieces
300 g / 10 oz
cooked, peeled shrimp (optional)
2 pouch
EGGS2go! Omega 3 Hard Boiled 6 Pack Pouch
125 g / 4 oz
crumbled Queso Fresco or shaved
----------
Garnish
Spanish olives, gherkins, hearts of palm and radish flowers
Crusty bread

Directions

  1. Caldillo (Marinade/Dressing): Combine olive oil, parsley, vinegar, green onion, capers, mustard, garlic, honey, ginger and salt.

  2. Vegetables: Cook vegetable, in batches by type, in a large pot of boiling salted water until fork tender (about 6 to 10 minutes depending on the vegetable). Drain and rinse with cold water to stop the cooking process.

  3. Combine all cooked vegetables and chickpeas in a large bowl; pour over 1 1/4 cup/300 ml dressing and gently stir to combine. Marinate for at least 8 hours or up to 2 days.

  4. Assembly: Line a large platter with lettuce leaves. Arrange half of the marinated vegetables on the platter; scatter over beets (if using). Top with half of the meats. Repeat with a second layer of vegetables and meats. Garnish with shrimp (if using), quartered eggs, cheese, olives, gherkins, hearts of palm and radish flowers.

  5. Serve platter with crusty bread and remaining dressing on the side.

Tips

  1. Fiambre comes in several varieties: red (includes beets), white and "build your own", where each ingredient is served in bowls separately rather than on a platter.

  2. Traditional family recipes for Fiambre can include from 50 to 100 ingredients and take days to prepare. This recipe is a streamlined approach, and, of course, you can choose to include only the ingredients you and your family like.

  3. If you prefer to avoid cured meats, some or all of the sausages and deli meats can be replaced with sliced, cooked chicken breast or cooked roast pork.

This recipe was made with:

EGGS2go! Omega 3 Hard Boiled 6 Pack Pouch

These plain Omega 3 eggs are hard cooked and peeled for you – it’s the ultimate in nutrition and convenience.

Learn More

Tips: Hardboiled

Use hardboiled eggs yolks pressed through a fine size in your salad dressing.

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