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Grilled, Stuffed Avocados

Skip the bread and use everyone’s favorite ingredient, the avocado, as a platform for this protein-rich filling. Ideal as a light salad or appetizer. Vegetarian, vegan, and paleo—this one has something for everyone.


2 T olive oil

1 Markon First Crop Red Bell Pepper, sliced

1 Markon First Crop Zucchini, sliced

1 can garbanzo beans, drained and rinsed

1 C couscous, cooked

1/4 C Ready-Set-Serve Washed & Trimmed Cilantro, chopped

1 tsp. kosher salt

1/4 tsp. black pepper

4 avocados, sliced in half

Edible petals and micro greens, to garnish


Heat oil in large grill pan. Saute bell pepper, zucchini, and garbanzo beans until slightly charred. Season with salt and pepper, then toss with couscous and cilantro; set aside.

Place avocados cut-side down in grill pan and cook until blackened marks appear. Remove and fill each half with equal parts garbanzo filling. Garnish with edible flowers and micro greens.