RECIPE: Summertime Grilled Vegetable and Fruit Salad - CulinArt Group

Eat Well Blog

RECIPE: Summertime Grilled Vegetable and Fruit Salad

Looking for a tasty and fresh dish to bring to a BBQ this summer? This sweet and savory recipe will be the hit of your cookout. Better your BBQ meals with this healthy, colorful, fiber-filled grilled side dish!

Summertime Grilled Vegetable and Fruit Salad

Ingredients (makes 8 servings):

Serving size: ½ cup

  • 8 Stalks fresh asparagus
  • 1 Red bell pepper, strips
  • 1 Yellow bell pepper, strips
  • 2 Small oranges, peeled, sectioned
  • 1 Medium peach, sliced thin
  • 1 Small avocado, cubed
  • 5 Grape tomatoes
  • 1 Tbsp Lemon juice, fresh
  • ¼ cup Mint, fresh, chopped
  • 1 Tbsp Italian parsley, fresh, chopped
  • 4 Tbsp Italian salad dressing
  • ¼ tsp Salt
  • ¼ tsp Black pepper


  1. Grill asparagus, red bell peppers and yellow bell peppers.
  2. Refrigerate until cooled. Slice asparagus into 1 inch sections.
  3. Combine all ingredients except dressing, salt and black pepper; cover. Refrigerate until ready to serve.
  4. Add dressing, toss to coat. Season with salt and black pepper, to taste.
  5. Enjoy chilled.



  • 0
  • June 19, 2019



What our clients are saying

“I ALWAYS feel spoiled by the meal offerings at CSW (The Cambridge School of Weston) and am entirely grateful for it. As I eat today's delicious and lavish lunch (and think about yesterday's as well), I can't tell you how much I feel so well cared for here, both with the food and by the dining hall staff. CSW cares for us in so many ways, both big and small.”

“Many, and I do mean many, thanks for a great Parents Weekend.  I heard from so many happy parents and you all work very hard to make it happen.  In gratitude and kindness…”

“The roasted tofu/noodle/edamame arugula salad with cabbage, carrots and red peppers was something that I would buy from a restaurant or food truck without question. It would win best school lunch in the U.S. without a doubt if there was such a competition! The textures and flavors were a perfect blend, tied together by an excellent dressing. I don't think anyone would be mad if that popped up on the menu every week. Thanks again to you and your staff for such high-quality food!”

“Thank you for all the accommodations for food intolerances and allergies.  I continue to hear positive comments about the quality of the food and the options. Please pass along our thanks and gratitude to your whole team!!!!”

“I’m the GM for Branson [Ultrasonics] and based in the Brookfield office.  This is the first week that the café has been up and running in our new headquarters and just want to acknowledge the great job Adam Schnittert and the CulinArt staff onsite have done.  Our employees’ feedback thus far has been very positive.  The expanded options and menu quality have been very well received.  Just want to send you a quick note of thanks.”

“Even though we see challenges every day, each one of you rises to the occasion and makes it seem so easy. I cannot express how impressive it is to see you all work in such a fashion. You are true professionals.”

“Thank you and your staff for all the care and thought you give CSW adults and students. You approach events with such care and elegance- I don’t know how you do it! Especially day after day. Please thank all your staff for their wonderful work and kind manner with all of us. Here is to a great year!”

“What a wonderful dinner we had tonight for our international families. The food was delicious and well presented as well.”

“We appreciate the excellent service that is a hallmark of the Chadwick Culinart team. You all are such professionals - and you always deliver your service in such a pleasant manner! Thank you for everything you do to help make the Village events successful. We greatly appreciate your talents, efforts, and kindness.”

“Thank you for including me today in the food waste demonstration/[chef competition] and flattering me with the role of “judge.” I will proudly don the [Stop Food Waste Day] apron the next time I plan an “event” in our own kitchen. I think this is a very worthwhile cause and the statistics you read off are staggering. They, alone, can intimidate a home chef, let alone be the “driver’ for a professional one.”

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