FiambreGuatemalan Celebration Salad

Name: Fiambre (Guatemalan Celebration Salad)
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 6
Cuisine: Guatemala
Ingredients: 1200 ml Water; 300 g Green Cabbage (shredded); 180 g Carrot (cut into strips); 180 g Green Bean (trimmed); 180 g Pickled Beet (sliced); 150 g Hearts of Palm (sliced); 80 g Green Olive; 90 g Red Onion (thinly sliced); 220 g Ham (sliced); 160 g Salami (sliced); 160 g Chorizo (sliced and cooked); 160 g Queso Seco Cheese (crumbled); 10 g Fresh Oregano (finely chopped); 8 g Salt; 2 g Black Pepper; 60 ml Distilled White Vinegar; 60 ml Extra Virgin Olive Oil; 20 g Mustard

A festive Guatemalan cold salad assembled with cooked vegetables, cured meats, cheese, olives, and a sharp vinaigrette. It is colorful, abundant, and designed to be shared as part of a celebratory table.

Prep

45m

Cook

15m

Serves

Estimated

Nutrition

Per serving

524kcal

Calories

29g

Protein

38g

Fat

19g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Salad

1.2l
Water
300g
Green Cabbage (shredded)
180g
Carrot (cut into strips)
180g
Green Bean (trimmed)
180g
Pickled Beet (sliced)
150g
Hearts of Palm (sliced)
80g
Green Olive
90g
Red Onion (thinly sliced)
220g
Ham (sliced)
160g
Salami (sliced)
160g
Chorizo (sliced and cooked)
160g
Queso Seco Cheese (crumbled)
10g
Fresh Oregano (finely chopped)
8g
Salt
2g
Black Pepper

Dressing

60ml
Distilled White Vinegar
60ml
Extra Virgin Olive Oil
20g
Mustard

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

7 steps

01
Bring the water to a boil and cook the green beans until just tender. Drain and cool.
02
Place the green cabbage, carrot, cooked green beans, pickled beet, hearts of palm, green olive, and red onion in a large bowl.
03
Add the ham, salami, chorizo, queso seco cheese, and fresh oregano.
04
Whisk together the distilled white vinegar, extra virgin olive oil, and mustard until combined.
05
Pour the dressing over the salad, then season with the salt and black pepper.
06
Toss gently until everything is evenly coated, then chill well before serving.
07
Keep the fiambre refrigerated and serve it cold. Do not leave it at room temperature for more than 2 hours.

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