Guatemalan Fiambre Salad Recipe #ASpicyPerspective #AllSaintsDay
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5 from 2 votes

Guatemalan Fiambre Salad

Authentic Guatemalan Fiambre Salad Recipe - A traditional dish served on All Saint's Day (Día de Todos los Santos) piled high with family favorite ingredients!
Prep Time1 hr
Cook Time35 mins
Total Time1 hr 35 mins
Course: Main Course, Salad
Cuisine: Guatemalan
Servings: 12
Calories: 475kcal
Author: Sommer Collier

Ingredients

For the Dressing/Marinade:

For the Salad:

  • 1 pound chicken breast, poached and cut into bite sized pieces
  • 1 pound medium shrimp, cooked
  • 3 ounces Spanish chorizo (cooked and uncured) sliced into strips
  • 8 ounces longaniza sausage or linguica sausage, cooked and sliced
  • 3 ounces salami, sliced
  • 4 ounces ham, sliced into strips
  • 4 ounces mortadella, cut into strips
  • 1 small round of queso fresco, crumbled
  • 1/2 pound Parmesan cheese or zacapa, shredded
  • 1 head red leaf lettuce
  • 1 head green leaf lettuce
  • 1 pound small golden potatoes, cut into bite size pieces
  • 1 head cauliflower, cut into florets
  • 1/2 pound asparagus cut into 1- to 2-inch pieces
  • 1 pound frozen mixed vegetables, carrots, corn, peas and green beans
  • 12 ounces pickled beets, drained
  • 4 hard boiled eggs, sliced or wedged
  • 5 radishes, cut decoratively for garnish
  • 3 ounces Spanish olives
  • 3 ounces mini gherkins
  • 2-3 pacayas, cut into pieces
  • 1 bay leaf
  • 1 teaspoon dried thyme

Instructions

  • Set a large pot of water over high heat and add 2 teaspoons salt. Once boiling, poach the chicken with a bay leaf and thyme, until cooked through. about 15 minutes. Meanwhile, prepare any meats that need cooking or slicing. Chill the meats.
  • Refill the pot of water and add more salt. Bring to a boil. Cut the potatoes into bite size pieces and boil for 10-12 minutes. Then add in the cauliflower florets and boil another 3 minutes. Finally toss in the asparagus, and frozen vegetables. Simmer another 1-2 minutes. Drain all vegetables. Prepare all remaining vegetables. Chill. 
  • Puree all dressing ingredients, except oil, in a blender until smooth. Then with the blender still running, drizzle in the oil slowly until emulsified.
  • If desired, marinate any meats or vegetables in 1 cup of dressing for a minimum of 30 minutes then remove and retain dressing for salad. (Optional)
  • On a large platter arrange the lettuce leaves, half the meats, cheeses, and vegetables. Repeat with a second layer.
  • Garnish with gherkins, olives, radishes, eggs and pacayas. Drizzle with the dressing.

Notes

This traditional salad blend is meant to be elaborate for celebrations. However, you can omit any ingredient you like for a simplified version. 

Nutrition

Serving: 2cups | Calories: 475kcal | Carbohydrates: 20g | Protein: 40g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 233mg | Sodium: 1805mg | Potassium: 925mg | Fiber: 5g | Sugar: 5g | Vitamin A: 6965IU | Vitamin C: 45.8mg | Calcium: 351mg | Iron: 5.9mg