Lunds & Byerlys Fresh Guacamole

Now you can make our popular guacamole recipe any time of the year!

Recipe - ST. LOUIS PARK (+Wines & Spirits)

Prep Time10 Minutes

Servings12

Cook Time5 Minutes

Ingredients

2 tablespoons fresh cilantro, chopped

1 Jalepeño pepper, finely chopped with seeds (see note below)

4 Hass Avocados, ripe

2 tablespoons Italia Lime Juice

1 teaspoon sea salt, (fine or medium grind)

1-2 Bushel Boy Vine Ripened Tomatoes, diced

Directions

Wash and air dry cilantro and jalapeno pepper.
Finely chop pepper and cilantro; set aside.
Cut avocado in half, remove pit and reserve. Scoop into a medium size bowl; discard skin.
Add lime juice and salt then mash, using a fork or potato masher, until texture is about half chunky and half smooth and all ingredients are combined.
Fold in cilantro, jalapeno and tomatoes.
Serve immediately or refrigerate in airtight container for up to 4 days. (Hint: store with pit to help reduce the natural browning that occurs when the avocado is exposed to the oxygen in the air.)

10 minutes

Prep Time

5 minutes

Cook Time

Servings

Shop Ingredients

Makes 12 servings

2 tablespoons fresh cilantro, chopped

Fresh Cilantro Bunch, 1 Each

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$1.99

1 Jalepeño pepper, finely chopped with seeds (see note below)

Jalapeno Peppers, 0.1 Pound

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$0.40 avg/ea$3.99/lb

4 Hass Avocados, ripe

Ripe Avocados, 1 Each

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$2.49

2 tablespoons Italia Lime Juice

Limes, 0.33 Pound

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$0.99 avg/ea$2.99/lb

1 teaspoon sea salt, (fine or medium grind)

Morton Salt, 26 Ounce

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$2.83$0.11/oz

1-2 Bushel Boy Vine Ripened Tomatoes, diced

Bushel Boy Beefsteak Tomatoes, 0.5 Pound

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$2.00 avg/ea$3.99/lb

Wash and air dry cilantro and jalapeno pepper.
Finely chop pepper and cilantro; set aside.
Cut avocado in half, remove pit and reserve. Scoop into a medium size bowl; discard skin.
Add lime juice and salt then mash, using a fork or potato masher, until texture is about half chunky and half smooth and all ingredients are combined.
Fold in cilantro, jalapeno and tomatoes.
Serve immediately or refrigerate in airtight container for up to 4 days. (Hint: store with pit to help reduce the natural browning that occurs when the avocado is exposed to the oxygen in the air.)