Image by http://www.flickr.com/photos/veganfeast/

2 firm, but ripe, avocados
1/4 cup fresh lime juice
1 teaspoon salt
1/2 finely diced sweet onion
1 jalapeño, seeded and diced

1/2 cup seeded and diced ripe tomatoes

1/4 cup chopped fresh cilantro leaves (about 1/2 bunch)

Peel, pit, and quarter the avocados. In a bowl, mash together the avocados, lime juice, and salt using a heavy whisk or potato masher. Stir in the onion, jalapeño pepper, tomatoes, and cilantro. Use immediately, or, cover tightly, pressing plastic wrap directly on the surface of the guacamole and reserve in the refrigerator for up to 2 days.

From www.sweetonionsource.com.

Image by http://www.revelandfeast.com/2010/05/avocado-stuffed-chicken-breasts-with.html

4 chicken breasts, pounded flat

2 avocados, peeled, pitted & sliced

3 Tbsp. lime juice

1 tsp. lemon pepper

1 tsp. garlic powder

¹/₂ cup fresh, minced basil leaves

1 large tomato, seeded & diced

¹/₂ cup sweet onion, chopped

2 Tbsp. cracked peppercorns

Place the chicken breasts on a flat, working surface. Mix all the remaining ingredients together, except for the peppercorns. Reserve half of the mixture. Divide the remaining half onto the chicken breasts. Roll up the breasts, tucking in ends. Place in a lightly oiled baking dish. Sprinkle with the peppercorns. Bake in a preheated oven at 350º for 45 min, or until chicken is fork tender. Remove from oven. Cut each breast in half. Place on a platter with the reserved Avocado mixture. You may garnish the platter with fresh basil, lime slices, small tomatoes & avocado slices. From www.avocadocentral.com.