Recipes · Guatemalan · Salads
Fiambre
One serving has 442 kcal and 22 g protein, and at least a fifth of a woman's daily need of vitamin A (83%), vitamin K (67%), cobalamin (63%), selenium (60%), phosphorus (48%) and choline (46%). Ready in 55 minutes.
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- Preparation: 40 min
- Cooking: 15 min
- Makes: 1 serving (306 g)
- Difficulty: Hard
- Diets: Gluten-free, Low carb
- Contains: beef, dairy, egg, pork
Ingredients
- 35 g Ham, cooked
- 18 g Salami
- 40 g Green beans, raw
- 35 g Carrots, raw
- 35 g Beets, pickled
- 10 g Olives, green
- 8 g Jalapeño peppers, pickled
- 50 g Eggs, whole, raw
- 25 g Queso fresco
- 30 g Lettuce, romaine, raw
- 10 g Olive oil
- 10 g Vinegar, white
- 0.4 g Salt
Method
- Boil the green beans and carrot together for 5 minutes until just tender, then drain and cool.
- Boil the egg for 9 minutes, then cool, peel and quarter it.
- Slice the ham and salami into thin strips, and slice the pickled beets and jalapeños.
- Arrange the lettuce on a plate as a base, then pile the green beans, carrot, beet, olives, jalapeño, ham, salami, cheese and egg over it, keeping the colors distinct rather than tossing everything together.
- Whisk the olive oil, vinegar and salt into a simple dressing.
- Drizzle the dressing over the top just before serving; fiambre is traditionally served cold, at room temperature or lightly chilled.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 442 kcal | 21% |
| Carbohydrates | 16.2 g | |
| Water | 229 mL | |
| Fiber | 4 g | 13% |
| Protein | 22.4 g | 47% |
| Tryptophan | 0.2 g | |
| Threonine | 0.78 g | |
| Isoleucine | 0.81 g | |
| Leucine | 1.3 g | |
| Lysine | 1.3 g | |
| Methionine | 0.41 g | |
| Cystine | 0.29 g | |
| Phenylalanine | 0.76 g | |
| Tyrosine | 0.57 g | |
| Valine | 0.95 g | |
| Histidine | 0.47 g | |
| Fat | 32.4 g | |
| Monounsaturated | 16.6 g | |
| Polyunsaturated | 3.5 g | |
| Docosahexaenoic Acid (DHA) | 0.03 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 2.5 g | |
| Saturated | 9 g | |
| Trans-Fats | 0.23 g | |
| Cholesterol | 238 mg | |
| Calcium | 228 mg | 23% |
| Copper | 0.23 mg | 26% |
| Iron | 2.8 mg | 15% |
| Magnesium | 49.7 mg | 16% |
| Manganese | 0.5 mg | 28% |
| Phosphorus | 335 mg | 48% |
| Potassium | 594 mg | 13% |
| Selenium | 32.9 µg | 60% |
| Sodium | 1,410 mg | |
| Zinc | 2.9 mg | 36% |
| Thiamin (vitamin B1) | 0.5 mg | 45% |
| Riboflavin (vitamin B2) | 0.5 mg | 45% |
| Niacin (vitamin B3) | 2.9 mg | 21% |
| Pantothenic acid (vitamin B5) | 1.5 mg | 30% |
| Pyridoxine (vitamin B6) | 0.48 mg | 37% |
| Folate (vitamin B9) | 99.6 µg | 25% |
| Cobalamin (vitamin B12) | 1.5 µg | 63% |
| Choline | 198 mg | 46% |
| Vitamin A | 583 µg | 83% |
| Vitamin C | 11.2 mg | 15% |
| Vitamin D (D2 + D3) | 78.7 IU | 13% |
| Vitamin E | 3 mg | 20% |
| Vitamin K | 60.3 µg | 67% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.8 kg CO2e a serving: about average for main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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