A Memorial Day cookout starts to look unfinished when the table has grilled mains but nothing cold, crisp, creamy, or fruit-filled beside them. These 17 salads cover the gaps that usually show up between the grill and the dessert table, from pasta and potato salads to cucumber, corn, fruit, and pretzel-style classics. The mix gives you make-ahead options, fast last-minute sides, and a few sweet salads that still fit the holiday spread. Use them to fill the table without making the whole menu feel heavy.
Mango Shrimp Salad
Ready in 25 minutes and built for 4 servings, Mango Shrimp Salad brings a chilled seafood option to the cookout table without weighing down the spread. The recipe uses shrimp, mango, avocado, red bell pepper, cilantro, and lime juice for a bright bowl with enough protein to work as more than a side. It fits Memorial Day when the grill is busy, but someone still wants something cool. Serve it with chips, greens, or rice.
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Fresh Pasta Salad with Grilled Veggies
Made in 40 minutes, Fresh Pasta Salad with Grilled Veggies gives the table a pasta side that does more than fill space. The recipe uses zucchini, red bell pepper, red onion, black olives, cherry tomatoes, cavatappi pasta, balsamic vinegar, olive oil, and Dijon mustard. That mix makes it useful beside grilled meats, burgers, or sandwiches without needing a hot serving dish. Bring it out chilled or closer to room temperature.
Get the Recipe: Fresh Pasta Salad with Grilled Veggies
Broccoli Salad
With a 15-minute total time and 6 servings, Broccoli Salad is the kind of cold side that can sit next to heavier cookout food and still hold its texture. The bowl combines broccoli, red onion, dried cranberries, sunflower seeds, bacon, mayonnaise, apple cider vinegar, and sugar. Crunch, creaminess, and a little sweetness give the table another direction beyond potato and pasta. Serve it chilled after the dressing has time to coat the broccoli.
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Mediterranean Orzo Salad
After 1 hour and 20 minutes, including chill time, Mediterranean Orzo Salad gives 6 servings of a pasta salad built around smaller, lighter bites. Orzo, baby spinach, red bell pepper, cucumber, Castelvetrano olives, Kalamata olives, feta, lemon, and Italian seasoning carry the bowl. It works well when the cookout table needs something with vegetables and pasta in the same scoop. Pair it with grilled chicken, shrimp, burgers, or flatbreads.
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Avocado Salad
Ready in 15 minutes for 6 servings, Avocado Salad brings a fresh option to the Memorial Day table when everything else leans smoky or creamy. The recipe uses avocados, tomatoes, red onion, English cucumber, cilantro, garlic, lime juice, honey, and olive oil. It gives the spread a quick bowl that works beside burgers, corn, or grilled vegetables. Serve it soon after tossing so the avocado stays clean and the cucumbers keep their crunch.
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Grape Salad
Only 5 minutes of prep gives Grape Salad 12 servings, which makes it useful when the table needs a sweet cold dish without turning into a full dessert project. Cream cheese, sour cream, vanilla, sugar, red grapes, green grapes, brown sugar, and walnuts or pecans make up the bowl. It fits beside fruit salad or pretzel salad as the softer, creamier option. Keep it chilled until serving and add the nuts on top at the end.
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Mexican Street Corn Salad
Finished in 25 minutes, Mexican Street Corn Salad brings the cookout corn flavor into a bowl that is easier to scoop onto plates. The recipe uses corn, sour cream, mayonnaise, lime juice, chili powder, cotija cheese, cilantro, Fritos, and red onion. It helps round out the table when grilled corn is not practical or the crowd needs a side that travels better. Serve it with burgers, tacos, grilled chicken, or a tray of chips.
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Potato Salad
In 25 minutes for 8 servings, Potato Salad gives the Memorial Day spread a classic cold side with a few extra layers. Potatoes, bacon, French dressing, cucumber, celery, white onion, mayonnaise, Greek yogurt, celery seeds, and Dijon mustard build the bowl. The dressing setup adds tang while the bacon and vegetables keep each scoop from feeling flat. Chill it before serving so it lands cleanly beside grilled mains and sandwiches.
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Red, White, and Blue Walking Pretzel Salad
Ready in 15 minutes and portioned for 10 servings, Red, White, and Blue Walking Pretzel Salad turns a holiday dessert salad into an easy hand-held option. Individual mini pretzel packs, cheesecake filling, red jello cups, blue jello cups, whipped topping, and patriotic sprinkles make it simple to pass around. It fits the cookout table when kids are moving around and plates are already crowded. Serve right away so the pretzels stay crunchy.
Get the Recipe: Red, White, and Blue Walking Pretzel Salad
Southern Farmhouse Feta & Veggie Salad
With a 30-minute total time and 6 servings, Southern Farmhouse Feta & Veggie Salad adds a vegetable-heavy bowl that can stand up to the rest of the cookout. Cucumber, green bell peppers, cherry tomatoes, feta, red onion, black olives, fresh mint, olive oil, vinegar, garlic, oregano, and Dijon mustard give it structure. The feta and olives help it feel more filling than a plain chopped salad. Serve chilled after a short rest.
Get the Recipe: Southern Farmhouse Feta & Veggie Salad
Crunchy Korean Cucumber Salad That’s Addictive
After 35 minutes, including resting time, Crunchy Korean Cucumber Salad That’s Addictive gives 4 servings of a cool side with heat and crunch. Korean cucumbers, gochugaru, scallion, sugar, garlic, rice wine vinegar, sesame seeds, and sesame oil make up the dressing and toss. It adds a sharper bite beside rich grilled food, especially when the table already has creamy potato or pasta salads. Serve it cold with burgers, skewers, or grilled vegetables.
Get the Recipe: Crunchy Korean Cucumber Salad That’s Addictive
Southern Potato Salad
Built in 35 minutes for 6 servings, Southern Potato Salad brings a mustard-mayo version of the cookout staple to the table. Russet potatoes, mayonnaise, sweet pickles, yellow mustard, celery, green onions, hard-boiled eggs, paprika, and parsley make it creamy, tangy, and familiar. It works well when the spread needs something people recognize right away. Chill it until serving, then top with paprika and sliced eggs for the finished look.
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Strawberry Pretzel Salad
With a 4-hour 30-minute total time and 6 servings, Strawberry Pretzel Salad is the sweet salad to make ahead before the cookout starts. Strawberry jello, pretzels, brown sugar, butter, cream cheese, sugar, vanilla, Cool Whip, and fresh strawberries create the salty crust, creamy center, and fruit layer. It belongs near the dessert end of the table but still fits the salad theme. Slice it into squares and serve chilled.
Get the Recipe: Strawberry Pretzel Salad
7 Layer Salad
Ready in 25 minutes for 12 servings, 7 Layer Salad brings height, color, and a big-bowl format to the Memorial Day table. Shallots, lettuce, red onion, tomatoes, frozen peas, English cucumber, hard-boiled eggs, cheddar, mayonnaise, Parmesan, and garlic make up the layers and dressing. It is useful when the cookout needs a salad that looks organized but still serves a crowd. Keep the crunchy shallots for the end if making it ahead.
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Crisp Garden Tomato, Cucumber, and Onion Salad
In 5 minutes for 4 servings, Crisp Garden Tomato, Cucumber, and Onion Salad covers the fresh, fast side of the cookout table. English cucumber, cherry tomatoes, red onion, cilantro, lime juice, salt, and pepper keep the ingredient list short. That makes it a good last-minute bowl when the grill is already going and the table still needs something cold. Serve right after mixing, or hold briefly in the fridge.
Get the Recipe: Crisp Garden Tomato, Cucumber, and Onion Salad
Retro Watergate Salad
At 1 hour and 10 minutes for 4 servings, Retro Watergate Salad brings a sweet, old-school bowl to the Memorial Day spread. Instant pistachio pudding mix, crushed pineapple with juice, mini marshmallows, pecans, Cool Whip, and chopped pistachios make up the base. It fits near the fruit and pretzel salads, giving the table something creamy and chilled. Refrigerate it for at least 1 hour, then garnish before serving.
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Fresh Fruit Salad with Honey & Lime Dressing
Ready in 10 minutes for 10 servings, Fresh Fruit Salad with Honey & Lime Dressing gives the table a bright bowl that cuts through richer cookout dishes. Strawberries, pineapple, blueberries, red grapes, kiwis, mangoes, mandarin oranges, honey, lime zest, and lime juice make up the fruit mix and dressing. It is useful when you want a fresh option that works for kids and adults. Serve soon after tossing so the fruit keeps its shape.
Get the Recipe: Fresh Fruit Salad with Honey & Lime Dressing