I buy avocados when they're on sale, make guacamole, then freeze it in an ice cube tray, heaped up on each cube space. I store the green "cubes" in a zip lock freezer bag, pulling out one or two at a time. They defrost fairly quickly at room temperature; microwaving them can go from frozen to cooked quickly. Only do a few second bursts at a time if you must defrost that way.

• Avocados
  
• Lemon Juice
  
• grated onion (my son used to refuse to eat onion if he could see it)
  
• garlic (through a garlic press)
  
• salt
  
• finely diced seeded jalapeno peppers (I use ~ 1 pepper per 2 avocados)
  
• cilantro, chopped small if fresh (I freeze it in a zip lock bag, flatten with the air out, so I can break off a portion and quickly crumble it into what I'm making