INGREDIENTS
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2 avocados, halved, pitted and diced
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2 tablespoons of finely chopped flat-leaf parsley
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2 tablespoons of finely chopped basil
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2 tablespoons of finely chopped chives
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1 tablespoon of finely chopped tarragon (optional)
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2 tablespoons of sour cream (or vegan sour cream)
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juice of half a medium lime
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1 small shallot, finely chopped
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1 and 1/4 teaspoon of kosher salt
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pepper to taste
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tortilla chips to serve