Ensalada de Flor de Izote y Quelites con Chicharrón
Yucca Flower and Mixed Greens Salad with Pork Rinds
Yes, keto as served. About 4g net carbs per serving, lower than 9 in 10 Guatemalan dishes.
What it is
A refreshing and savory salad featuring blanched Flor de Izote (yucca flower), various local edible greens (quelites), mixed with crispy chicharrón (pork rinds). Dressed simply with olive oil, lime juice, and salt, offering a unique texture and flavor profile.
Key ingredients
Flor de Izote (yucca flower), assorted quelites (e.g., chipilín, bledo, watercress), chicharrón (crispy pork rinds), olive oil, fresh lime juice, salt, optionally radishes, thinly sliced white onion, and cilantro.
Optional tweaks
Ensure the chicharrón is plain and not breaded or sugar-glazed. Confirm no sugary or thickened dressings are used; prefer a simple oil and vinegar/lime dressing.
Watch out for
Sugary salad dressings, breaded chicharrón (uncommon but possible), any other high-carb vegetable additions not mentioned.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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