60 Healthy Memorial Day Side Dishes (Easy Recipes)

Memorial Day weekend is the unofficial start of summerand the official start of
“Who brought the potato salad?” season. You’ve got burgers sizzling, something cold sweating in a cooler,
and at least one person insisting they “don’t really eat carbs” while hovering near the chips.

The good news: you can build a Memorial Day spread that feels festive, travels well, and still leaves everyone
with enough energy to play lawn games (instead of needing a nap under the picnic table). The trick is choosing
side dishes that balance smoky, grilled mains with bright produce, smart proteins, and dressings that don’t
drown everything in mayo. (We’re not anti-mayo. We’re just pro-having options.)

What Makes a Great Memorial Day Side Dish?

It holds up outside. Bonus points if it tastes good at room temp.
It’s easy to scale. Small gathering? Big crowd? Same recipe, different bowl.
It plays nice with the grill. Crunchy, tangy, herby, and fresh are your best friends.
It sneaks in nutrition. Fiber, veggies, beans, and whole grains keep plates balanced.

60 Easy and Healthy Memorial Day Side Dish Recipes

Below are 60 cookout-ready sides, organized by category. Each one includes a quick “recipe” you can actually
pull off without turning your kitchen into a disaster movie.

Fresh Salads & Slaws (15)

1) Classic Coleslaw (lighter) Shred cabbage + carrots; toss with a dressing of Greek yogurt + a little mayo, cider vinegar, Dijon, celery seed, salt, pepper.
2) Vinegar Slaw Cabbage, onion, and herbs with olive oil + vinegar + a touch of honey; stays crisp longer than creamy slaw.
3) Broccoli Crunch Salad Broccoli, sunflower seeds, dried cranberries, red onion; dress with Greek yogurt + lemon + a little honey.
4) Cucumber-Tomato Salad Cucumbers, cherry tomatoes, red onion, dill; simple red-wine vinaigrette.
5) Watermelon-Feta-Mint Salad Watermelon cubes + feta + mint; finish with lime juice and a drizzle of olive oil.
6) “Everything Bagel” Cucumber Salad Sliced cucumbers + a yogurt-lemon dressing; sprinkle everything seasoning on top.
7) Caprese Skewers Tomato, mozzarella, basil; drizzle balsamic + olive oil right before serving.
8) Corn & Avocado Salad Corn, avocado, bell pepper, cilantro; lime juice + olive oil + pinch of chili powder.
9) Strawberry Spinach Salad Spinach, strawberries, sliced almonds; poppy-seed vinaigrette (go easy on sugar).
10) Chopped Greek Salad Cucumber, tomato, olives, feta; oregano-lemon vinaigrette. Add chickpeas to make it heartier.
11) Carrot & Cabbage Salad Shredded carrots + cabbage; sesame-ginger dressing with rice vinegar and a splash of soy sauce.
12) Kale Caesar (smart swap) Massage kale with lemon; use a lighter Caesar dressing (yogurt-based) and add lots of Parmesan for punch.
13) Apple Slaw Cabbage + apple matchsticks; yogurt + Dijon + lemon dressing for tangy crunch.
14) Three-Bean Salad Mix beans with chopped onion + parsley; dress with olive oil + vinegar + mustard.
15) Tomato-Basil “Garden” Salad Peak tomatoes, basil, olive oil, salt; that’s it. Let summer do the work.

Potato & Pasta Crowd-Pleasers (12)

16) Classic Potato Salad (lightened) Use half Greek yogurt, half mayo; add mustard, pickles, celery, and plenty of black pepper.
17) German Potato Salad Warm potatoes tossed with a vinegar-mustard dressing; add sautéed onions and a little bacon (optional).
18) Dill Pickle Potato Salad Chopped pickles + fresh dill + yogurt-mayo dressing; briny, bright, and addictive.
19) Sweet Potato “Picnic” Salad Roast sweet potato cubes; toss with black beans, lime, cumin, and cilantro.
20) Pesto Pasta Salad Whole-wheat pasta + cherry tomatoes + spinach; pesto thinned with lemon + olive oil.
21) Italian Pasta Salad Pasta + pepperoni (optional) + olives + veggies; use a zesty vinaigrette and go heavy on vegetables.
22) Greek Orzo Salad Orzo + cucumber + feta + herbs; lemon-oregano vinaigrette.
23) Macaroni Salad (less heavy) Add grated veggies; cut mayo with yogurt; boost flavor with mustard + pickle juice.
24) “Street Corn” Pasta Salad Pasta + corn + lime + chili; mix in Greek yogurt, cotija, and cilantro.
25) Tortellini Veggie Salad Use cheese tortellini but double the vegetables; toss in a red-wine vinaigrette.
26) Sesame Noodle Salad Whole-grain noodles + shredded veggies; peanut-sesame dressing with lime and ginger.
27) BLT Pasta Salad (balanced) Add spinach + tomatoes; keep bacon as garnish, not the main character.

Beans, Grains & High-Fiber Sides (10)

28) Cowboy Caviar Black beans, corn, tomato, onion, cilantro; lime vinaigrette. Scoop with bell pepper strips.
29) Quinoa Tabbouleh Quinoa + parsley + cucumber + tomato; lemon-olive oil dressing.
30) Farro Summer Salad Farro + roasted veggies + basil; finish with lemon and Parmesan.
31) Lentil Salad Lentils + diced veggies; Dijon vinaigrette. Great make-ahead side.
32) Chickpea “No-Mayo” Salad Chickpeas + cucumber + herbs; lemon-tahini dressing.
33) Black Bean & Mango Salad Black beans + mango + red pepper; lime-cumin dressing.
34) Brown Rice & Edamame Bowl Brown rice + edamame + scallions; sesame-lime dressing.
35) Mediterranean Couscous Whole-wheat couscous + olives + cucumber + feta; lemon dressing.
36) Baked Beans (healthier) Choose lower-sugar sauce, add sautéed peppers/onions; let smoky spices do the heavy lifting.
37) White Bean & Herb Salad Cannellini beans + parsley + lemon zest; olive oil + vinegar dressing.

Grilled & Roasted Veggie Sides (10)

38) Grilled Corn on the Cob Grill, then brush with lime + chili + a little butter (or olive oil) and a pinch of salt.
39) Esquites (Corn Salad) Cut corn off the cob; mix with yogurt, lime, chili, and cotija.
40) Grilled Zucchini & Squash Slice, oil, salt; grill and finish with lemon + fresh herbs.
41) Grilled Asparagus Toss with olive oil; grill quickly; top with Parmesan and cracked pepper.
42) Veggie Skewers Peppers, onions, mushrooms; brush with garlic-herb oil and grill until charred.
43) Roasted Cauliflower “Steaks” Roast with smoked paprika; finish with lemon juice.
44) Charred Broccolini Grill or roast; toss with chili flakes + garlic + lemon.
45) Roasted Carrots Roast with cumin; drizzle with yogurt and sprinkle pistachios if you’re feeling fancy.
46) Grilled Peaches Grill cut-side down; serve with a squeeze of lime and a sprinkle of chopped nuts.
47) Grilled Fruit Kebabs Thread pineapple, strawberries, bananas; grill briefly for a naturally sweet “side” or dessert-adjacent dish.

Dips, Salsas & Lighter “Snack Sides” (7)

48) High-Protein Spinach Dip Blend cottage cheese + Greek yogurt; fold in spinach, garlic, lemon, and a little Parmesan.
49) White Bean Dip Blend white beans with lemon, garlic, olive oil; serve with raw veggies.
50) Guacamole (classic) Avocado + lime + salt; add chopped tomato/onion/cilantro if you want more texture.
51) Fresh Pico de Gallo Tomato + onion + jalapeño + cilantro + lime; brightens everything on the plate.
52) Yogurt Ranch Dip Greek yogurt + ranch seasoning + lemon; dunk cucumbers, carrots, and snap peas.
53) Hummus Platter Store-bought is fine; dress it up with olive oil, paprika, and chopped herbs.
54) Salsa Verde Bean Salad Toss rinsed beans with salsa verde, lime, and chopped scallions; it’s weirdly perfect with burgers.

Breads, Cornbreads & “Yes, This Counts as a Side” (6)

55) Whole-Grain Cornbread Use part whole-grain flour; keep sugar modest; serve with honey on the side.
56) Skillet Cornbread with Jalapeño Add diced jalapeño and corn kernels; bake in a hot skillet for crisp edges.
57) Garlic Herb Flatbread Warm store-bought naan; brush with olive oil + garlic + herbs.
58) Whole-Wheat Pasta Salad “Bread Alternative” If you’re skipping rolls, let a hearty pasta salad fill that role (and add veggies).
59) Quick Pickles Slice cucumbers; pour over vinegar + water + salt + a little sugar; chill 30–60 minutes.
60) Fruit Salad (not boring) Mix berries, melon, citrus; finish with lime zest and a handful of mint.

How to Keep Cookout Sides Healthy (Without Making Them Sad)

Use flavor “levers” instead of extra sugar and heavy sauces

Acid: lemon, lime, vinegar (wakes up everything).
Herbs: dill, basil, cilantro, parsley (freshness without calories).
Spice: chili powder, smoked paprika, pepper flakes (BBQ-friendly depth).
Crunch: seeds, chopped nuts, cabbage, snap peas (texture makes food feel satisfying).

Lighten classics the “invisible” way

Swap half the mayo for Greek yogurt (potato salad, slaw, macaroni salad).
Add beans or lentils to boost protein and fiber without making portions massive.
Keep rich add-ins (bacon, cheese) as a garnish, not the foundation.

Make-Ahead Tips & Food Safety for Outdoor Eating

Memorial Day gatherings usually involve sunshine, grills, and food sitting out longer than it would on a normal
Tuesday. Keep it safe and still stress-free:

Chill cold foods: keep them at or below 40°F and nest bowls in ice when possible.
Watch the clock: don’t leave perishable foods out more than 2 hours (or 1 hour if it’s above 90°F).
Serve smart: put out small portions and refill from the cooler.
Pick sturdy sides: vinegar slaws, bean salads, and grain salads hold up better in heat than mayo-heavy dishes.

Cookout Notes: The “Experience” Part No One Tells You (About )

After a few Memorial Day weekendswhether you’re hosting, bringing a dish, or just volunteering to be “the person
who runs the cooler”certain patterns show up. It’s almost like the sides develop personalities.

First, there’s the Overachiever Salad. This is the one that looks like it belongs in a magazine:
jewel-toned tomatoes, fresh herbs, maybe a sprinkle of toasted nuts. People admire it, take polite portions, and
then… wander back later for seconds because it’s the one dish that still tastes bright after an hour outside.
(That’s the power of acid, herbs, and crunchy vegetables. They don’t melt under pressure.)

Then you’ve got the “I’ll Just Have a Little” Classic, which is usually potato salad or macaroni salad.
Even health-conscious guests tend to make room for itbecause nostalgia is a seasoning. The best move here isn’t
banning it; it’s making it better. A half-yogurt dressing, extra celery or chopped pickles, and a big hit of
mustard turns it into something that tastes intentional instead of like it fell out of a deli container in 2009.

Next: the Heat-Hero Side. This is your vinegar slaw, bean salad, or quinoa tabboulehfoods that don’t panic
when the sun shows up. These dishes quietly save the day when the mayo-based bowl starts looking a little too shiny
and everyone suddenly “forgets” they were hungry. If your gathering is outdoors for hours, building your side-dish
lineup around heat-friendly options is basically hosting on easy mode.

Another very real cookout truth: people snack while they wait. The grill takes time, kids are circling,
and someone is always asking, “Are the burgers ready yet?” A high-protein dip with vegetables (yogurt ranch, white
bean dip, hummus) keeps hunger from turning into chaos. It also helps the main meal feel calmer because guests
aren’t arriving at the table like they’ve been stranded on a desert island.

And finally, there’s the Last-Minute MVP. This is usually fruit salad, quick pickles, or a simple cucumber-tomato
saladthings you can assemble fast that make the whole spread feel fresher. When the menu starts leaning heavy
(burgers, hot dogs, chips, dessert), these “bright” sides are what make the plate feel balanced.

If you want a Memorial Day spread that people remember (in the good way), aim for variety: one creamy, one crunchy,
one tangy, one hearty, and one “green thing” that tastes like summer. Then keep the cold foods cold, the hot foods hot,
and the vibe easy. That’s the real recipe.

Conclusion

The best Memorial Day side dishes don’t compete with the grillthey complete it. Mix a couple of lighter classics
(like yogurt-based potato salad), a few crisp produce-forward salads, and at least one sturdy bean or grain option.
You’ll end up with a cookout plate that’s colorful, satisfying, and not weighed down by “why did I eat three scoops of
mac salad?” regret. Keep it simple, keep it fresh, and keep it safeand you’ll have a spread worthy of the weekend.