4 ripe avocados, deseeded and diced
3 spring onions, thinly sliced
2 handfuls fresh coriander, leaves only, roughly chopped
Salt and pepper, to taste
1 large bag blue corn tortilla chips
1. Deseed the avocados and scoop the flesh out into a large bowl.
2. Zest two limes, then slice and juice all four and add it to the avocado.
3. Mash the avocado mixture with fork. Cover and keep aside.
4. Just before serving, mix in the tomatoes and spring onions. Season with salt and pepper to taste. Transfer to serving dish and garnish with chopped coriander. Serve with blue corn tortilla chips.