3/4 cup mayonnaise or Aioli

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3/4 cup sour cream or Greek yogurt

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3 Tbsp. tarragon finely chopped

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1/4 cup flat-leaf parsley finely chopped

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2 Tbsp. chives or scallions, finely chopped

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1 lemon juiced

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2 olive oil- or salt-packed anchovies rinsed, finely chopped

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1 ripe, Fresh California Avocado seeded, peeled and cut into quarters

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3 Tbsp. carrot tops finely chopped

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1/4 tsp. sea salt

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1/8 tsp. ground black pepper or to taste

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.