20 Delicious Healthy Memorial Day Recipes for a Wholesome Celebration

Memorial Day is all about gathering with loved ones—and that means food that’s as wholesome as it is delicious! Whether you’re firing up the grill or keeping it light with fresh seasonal flavors, we’ve rounded up 20 healthy recipes that prove nutritious doesn’t mean boring. From vibrant salads to crowd-pleasing mains, these dishes will make your celebration both tasty and guilt-free. Let’s dig in!

Grilled Lemon Herb Chicken Skewers

These juicy, charred skewers are packed with bright citrus and fresh herbs—perfect for summer cookouts or weeknight dinners with minimal cleanup.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/4 cup olive oil
• 3 tbsp fresh lemon juice (about 1 large lemon)
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh rosemary
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lemon, thinly sliced (for garnish)

Instructions:

1. In a large bowl, whisk together 1/4 cup olive oil, 3 tbsp lemon juice, 2 tbsp parsley, 1 tbsp rosemary, 2 cloves minced garlic, 1 tsp salt, and 1/2 tsp black pepper. Add chicken and toss to coat. Cover and marinate in the fridge for at least 30 minutes (or up to 4 hours).
2. Thread chicken onto skewers (if using wooden ones, soak in water for 20 minutes first). Discard excess marinade.
3. Preheat grill to medium-high (about 400°F). Grill skewers for 5–6 minutes per side, turning once, until chicken reaches 165°F internally and has light char marks.
4. Garnish with lemon slices and extra parsley before serving.

The rosemary-lemon marinade caramelizes beautifully on the grill, giving each bite a smoky-sweet tang that pairs perfectly with crisp salads or garlic bread.

Tip: For extra flavor, brush the skewers with a little honey during the last minute of grilling.

Quinoa and Black Bean Salad

This vibrant, protein-packed salad is a breeze to toss together and tastes even better the next day—perfect for meal prep or a quick lunch!

Ingredients:

• 1 cup quinoa, rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 1 avocado, diced
• 3 tbsp lime juice
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Cook quinoa according to package instructions, then fluff with a fork and let cool slightly.
2. In a large bowl, combine the cooked quinoa, black beans, cherry tomatoes, red onion, and cilantro.
3. In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and black pepper.
4. Pour the dressing over the salad and gently toss to combine. Fold in the diced avocado just before serving.

The creamy avocado and zesty lime dressing balance the hearty quinoa and beans, making every bite fresh and satisfying.

Tip: For extra crunch, add toasted pepitas or crushed tortilla chips on top!

Avocado and Tomato Bruschetta

This vibrant bruschetta swaps traditional basil for creamy avocado, adding a rich twist to the classic appetizer—perfect for summer gatherings or a quick snack.

Ingredients:

• 1 French baguette, sliced into ½-inch thick pieces
• 2 ripe avocados, pitted and diced
• 1 cup cherry tomatoes, quartered
• 2 tbsp extra-virgin olive oil, divided
• 1 tbsp fresh lime juice
• ¼ tsp salt
• ¼ tsp black pepper
• 2 tbsp finely chopped red onion
• 1 small garlic clove, minced

Instructions:

1. Preheat oven to 375°F. Arrange baguette slices on a baking sheet, brush with 1 tbsp olive oil, and toast for 8–10 minutes until crisp and golden.
2. In a bowl, gently toss avocados, tomatoes, red onion, garlic, remaining 1 tbsp olive oil, lime juice, salt, and black pepper.
3. Spoon the avocado mixture onto toasted baguette slices and serve immediately.

The lime juice keeps the avocado bright and fresh, while the garlic-infused toast adds a satisfying crunch. Tip: For extra zing, sprinkle with a pinch of chili flakes before serving.

Grilled Vegetable Platter with Balsamic Glaze

This vibrant platter is a summer showstopper—charred veggies drizzled with sweet-tangy glaze make it as pretty as it is tasty.

Ingredients:

• 1 large zucchini, sliced lengthwise into 1/2-inch strips
• 1 red bell pepper, quartered and seeded
• 1 small eggplant, sliced into 1/2-inch rounds
• 1 cup cherry tomatoes, skewered (soak wooden skewers first)
• 3 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup balsamic vinegar
• 1 tbsp honey
• 1 clove garlic, minced
• Fresh basil leaves, for garnish

Instructions:

1. Prep grill: Heat grill to medium-high (400°F). Brush grates lightly with oil.
2. Toss veggies: In a large bowl, toss zucchini, bell pepper, eggplant, and cherry tomatoes with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
3. Grill: Arrange vegetables on the grill. Cook for 3–4 minutes per side (tomatoes need just 2 minutes total), until tender with char marks.
4. Make glaze: Meanwhile, simmer 1/4 cup balsamic vinegar, 1 tbsp honey, and minced garlic in a small saucepan over medium-low heat for 5 minutes, stirring until slightly thickened.
5. Assemble: Arrange grilled veggies on a platter, drizzle with glaze, and scatter fresh basil leaves on top.

The magic here? The glaze caramelizes on the warm veggies, amplifying their natural sweetness while adding a glossy finish.

Tip: Let veggies rest at room temperature for 10 minutes before serving—their flavors deepen beautifully.

Fresh Berry and Spinach Salad

This vibrant salad is a sweet-and-savory celebration of summer, with juicy berries, tender greens, and a tangy dressing that ties it all together.

Ingredients:

• 6 cups fresh baby spinach
• 1 cup sliced strawberries
• 1/2 cup blueberries
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped pecans
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions:

1. In a large bowl, combine baby spinach, sliced strawberries, and blueberries.
2. In a small jar, whisk together olive oil, balsamic vinegar, honey, salt, and black pepper until emulsified.
3. Drizzle dressing over the salad and toss gently to coat.
4. Sprinkle with crumbled feta and chopped pecans just before serving.

The creamy feta and crunchy pecans play off the berries’ sweetness, while the honey-balsamic dressing adds just the right punch. It’s a salad that feels as special as it is simple!

Tip: For extra texture, toast the pecans in a dry skillet over medium heat for 2–3 minutes until fragrant.

Turkey and Avocado Burgers

These juicy turkey burgers get a creamy upgrade with ripe avocado mashed right into the patties—no dry, bland turkey here!

Ingredients:

• 1 lb ground turkey (93% lean)
• 1 ripe avocado, pitted and mashed
• 1/4 cup panko breadcrumbs
• 1 large egg, lightly beaten
• 2 tbsp finely chopped red onion
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 4 whole wheat burger buns, toasted

Instructions:

1. In a large bowl, combine ground turkey, mashed avocado, panko breadcrumbs, egg, red onion, Worcestershire sauce, garlic powder, salt, and black pepper. Mix gently until just combined (overmixing makes tough burgers).
2. Divide mixture into 4 equal portions and shape into 1/2-inch-thick patties.
3. Heat olive oil in a large skillet over medium heat. Cook patties for 5–6 minutes per side, until internal temperature reaches 165°F and edges are crispy.
4. Serve on toasted buns with your favorite toppings.

The avocado keeps these burgers incredibly moist while adding a subtle richness—no one will guess it’s lean turkey!

Tip: For extra flavor, brush the patties with a little BBQ sauce during the last minute of cooking.

Grilled Salmon with Dill and Lemon

This bright, herby salmon is a summer staple—juicy, flaky, and packed with fresh citrus flavor.

Ingredients:

• 4 (6-oz) salmon fillets, skin-on
• 2 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp black pepper
• 2 tbsp chopped fresh dill
• 1 lemon, thinly sliced (plus extra wedges for serving)
• 2 garlic cloves, minced

Instructions:

1. Prep the salmon: Pat salmon dry, then rub all over with 2 tbsp olive oil, 1 tsp salt, and ½ tsp black pepper.
2. Add flavor: Sprinkle 2 tbsp dill and 2 minced garlic cloves over the fillets, then layer lemon slices on top.
3. Grill: Heat grill to medium-high (400°F). Place salmon skin-side down and grill for 5–6 minutes until skin is crisp. Flip carefully and cook 2–3 more minutes until just opaque.
4. Serve: Squeeze fresh lemon wedges over the top before serving.

The lemon slices caramelize slightly on the grill, adding a subtle sweetness that balances the dill’s tang. Perfect for when you want impressively flavorful fish with minimal effort.

Tip: If using a grill pan, preheat it empty for 5 minutes to get those restaurant-quality sear marks.

Sweet Potato Wedges with Rosemary

These crispy-on-the-outside, tender-on-the-inside wedges are a game-changer—rosemary adds an earthy depth that pairs perfectly with sweet potatoes.

Ingredients:

• 2 large sweet potatoes (about 1 1/2 lbs), scrubbed and cut into 1-inch wedges
• 2 tbsp olive oil
• 1 tbsp finely chopped fresh rosemary
• 1 tsp kosher salt
• 1/2 tsp garlic powder
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 425°F and line a large baking sheet with parchment paper.
2. In a large bowl, toss sweet potato wedges with 2 tbsp olive oil, 1 tbsp rosemary, 1 tsp salt, 1/2 tsp garlic powder, and 1/4 tsp black pepper until evenly coated.
3. Arrange wedges in a single layer on the prepared sheet, leaving space between each. Bake for 20 minutes, flip, then bake another 15–20 minutes until caramelized and fork-tender.

The rosemary’s piney fragrance clings to every crispy edge, making these wedges feel fancy with minimal effort.

Tip: For extra crunch, broil for 1–2 minutes at the end—just watch closely to avoid burning!

Mediterranean Chickpea Salad

Mediterranean Chickpea Salad

Bright, zesty, and packed with protein, this no-cook salad is a weeknight lifesaver that tastes like sunshine in a bowl.

Ingredients:

• 2 (15 oz) cans chickpeas, drained and rinsed
• 1 English cucumber, diced (about 2 cups)
• 1 pint cherry tomatoes, halved
• 1/2 red onion, finely diced
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 3 tbsp extra-virgin olive oil
• 2 tbsp lemon juice
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, gently toss chickpeas, cucumber, cherry tomatoes, red onion, feta, and parsley.
2. In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper until combined.
3. Pour dressing over salad and toss lightly to coat. Let sit 10 minutes for flavors to meld.

The briny feta and lemon juice play off the creamy chickpeas perfectly, while the crisp veggies add refreshing crunch. Serve with pita for scooping!

Tip: For extra flavor, toast 1/2 tsp cumin with the oregano in a dry skillet before adding to the dressing.

Zucchini Noodles with Pesto

Light, fresh, and ready in 15 minutes, these zucchini noodles are a veggie-packed twist on classic pesto pasta.

Ingredients:

• 4 medium zucchinis, spiralized (about 4 cups noodles)
• 1/2 cup fresh basil leaves, packed
• 1/4 cup grated Parmesan cheese
• 1/4 cup pine nuts
• 1 small garlic clove
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1/3 cup extra-virgin olive oil
• 1 tbsp lemon juice

Instructions:

1. In a food processor, combine basil, Parmesan, pine nuts, garlic, 1/4 tsp salt, and 1/8 tsp black pepper. Pulse until finely chopped.
2. With the processor running, slowly drizzle in olive oil until the pesto is smooth. Stir in 1 tbsp lemon juice.
3. Heat a large skillet over medium. Add zucchini noodles and cook for 2–3 minutes, tossing gently, just until softened but still crisp.
4. Remove from heat and toss with pesto until evenly coated. Serve immediately.

The raw garlic and lemon juice in the pesto give these noodles a bright, punchy kick—no cooking required for the sauce!

Tip: For extra protein, top with grilled shrimp or white beans.

Grilled Shrimp and Mango Salsa

Bright, juicy mango salsa pairs perfectly with smoky grilled shrimp for a dish that tastes like summer on a plate.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil, divided
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1 ripe mango, diced (about 1 cup)
• 1/2 red bell pepper, finely diced
• 1/4 cup red onion, minced
• 1 jalapeño, seeded and finely chopped
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• 1/2 tsp honey

Instructions:

1. Preheat grill or grill pan to medium-high (about 400°F). In a bowl, toss shrimp with 1 tbsp olive oil, 1 tsp smoked paprika, 1 tsp garlic powder, and 1/2 tsp salt until evenly coated.
2. Grill shrimp for 2–3 minutes per side until opaque and lightly charred. Transfer to a plate.
3. In another bowl, combine mango, red bell pepper, red onion, jalapeño, cilantro, 1 tbsp lime juice, 1/2 tsp honey, and remaining 1 tbsp olive oil. Gently toss.
4. Serve grilled shrimp topped with mango salsa.

The contrast of sweet mango, spicy jalapeño, and smoky shrimp makes every bite exciting—plus, it’s ready in under 20 minutes!

Tip: For extra flavor, let the salsa sit for 10 minutes before serving to let the juices mingle.

Cauliflower Rice Stir-Fry

This light yet satisfying stir-fry swaps in cauliflower rice for a veggie-packed twist on a classic—ready in under 20 minutes!

Ingredients:

• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1 small red bell pepper, diced
• 1 cup snap peas, trimmed
• 4 cups riced cauliflower (fresh or frozen)
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp honey
• 2 green onions, sliced
• 1 tbsp toasted sesame seeds

Instructions:

1. Heat sesame oil in a large skillet over medium-high. Add garlic and ginger; stir 30 seconds until fragrant.
2. Add bell pepper and snap peas; cook 3 minutes, stirring often, until crisp-tender.
3. Stir in cauliflower rice and cook 5 minutes, breaking up clumps, until tender but not mushy.
4. Whisk together soy sauce, rice vinegar, and honey; pour over the mixture and toss to coat. Cook 1 minute more.
5. Garnish with green onions and sesame seeds before serving.

The honey-glazed veggies and nutty sesame seeds add just the right balance of sweet and savory—no one will miss the grains!

Tip: For extra protein, toss in shredded rotisserie chicken or crispy tofu with the cauliflower rice.

BBQ Lentil Sliders

These smoky, saucy sliders pack all the flavor of BBQ into a hearty, plant-friendly bite—perfect for game day or a fuss-free weeknight.

Ingredients

• 1 cup dried brown lentils, rinsed
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 1/2 cup BBQ sauce, plus extra for serving
• 8 slider buns, toasted
• 1/2 cup shredded cabbage (optional, for crunch)

Instructions

1. In a saucepan, combine lentils and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until tender. Drain any excess liquid.
2. Heat olive oil in a skillet over medium. Add onion and cook for 3 minutes until translucent. Stir in garlic, smoked paprika, cumin, and salt; cook for 1 minute until fragrant.
3. Add cooked lentils and 1/2 cup BBQ sauce to the skillet. Mash lightly with a fork until the mixture holds together but still has texture. Cook for 3 minutes to thicken.
4. Spoon lentil mixture onto toasted buns, top with extra BBQ sauce and shredded cabbage if using.

The secret here? Smashing the lentils just enough to create a “meaty” texture while keeping some whole for bite. No one will miss the beef!

Tip: For a tangy twist, stir 1 tbsp apple cider vinegar into the BBQ sauce before adding it to the lentils.

Cucumber and Mint Yogurt Dip

This refreshing dip is a breeze to whip up and pairs perfectly with pita chips, veggies, or grilled meats—ideal for summer gatherings or a light snack.

Ingredients:

• 1 cup plain Greek yogurt (full-fat for creaminess)
• 1 medium cucumber, grated and squeezed dry (about 1/2 cup)
• 2 tbsp fresh mint leaves, finely chopped
• 1 tbsp fresh lemon juice
• 1 small garlic clove, minced
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp extra-virgin olive oil (for drizzling)

Instructions:

1. In a medium bowl, combine the Greek yogurt, grated cucumber, mint, lemon juice, garlic, salt, and pepper. Stir until fully blended.
2. Cover and refrigerate for at least 30 minutes to let the flavors meld (up to 2 hours for best results).
3. Just before serving, drizzle with olive oil and give it a gentle stir.

The cooling crunch of cucumber and bright mint make this dip a standout—it’s like a tzatziki with a herbaceous twist!

Tip: For extra texture, reserve a pinch of chopped mint and sprinkle it on top with the olive oil.

Grilled Corn on the Cob with Chili Lime

Nothing says summer like smoky grilled corn slathered in zesty chili-lime butter—it’s sweet, spicy, and totally addictive.

Ingredients:

• 4 ears of corn, husks removed
• 3 tbsp unsalted butter, softened
• 1 tbsp fresh lime juice
• 1 tsp lime zest
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp cayenne pepper (optional)
• Lime wedges, for serving

Instructions:

1. Prep the grill: Heat grill to medium-high (about 400°F) and lightly oil the grates.
2. Make the chili-lime butter: In a small bowl, mix 3 tbsp softened butter, 1 tbsp lime juice, 1 tsp lime zest, 1 tsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp cayenne (if using) until combined.
3. Grill the corn: Place corn directly on the grill and cook, turning every 2–3 minutes, until lightly charred and tender (about 10 minutes total).
4. Coat and serve: Immediately slather each ear with the chili-lime butter and serve with lime wedges for extra zing.

The smoky char pairs perfectly with the bright, spicy butter—it’s a flavor explosion you’ll crave all season.

Tip: For extra depth, sprinkle crumbled cotija cheese and chopped cilantro on top before serving.

Stuffed Bell Peppers with Quinoa

These hearty stuffed peppers are packed with protein-rich quinoa, savory spices, and melty cheese—perfect for a satisfying weeknight meal that feels a little fancy.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup uncooked quinoa, rinsed
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup shredded Monterey Jack cheese
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat oven to 375°F. Place hollowed bell peppers upright in a baking dish.
2. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork.
3. Heat olive oil in a skillet over medium heat. Sauté onion for 3 minutes until soft, then add garlic, cumin, smoked paprika, and salt. Cook for 1 minute until fragrant.
4. Stir cooked quinoa, black beans, and half the cheese into the skillet. Spoon mixture evenly into peppers.
5. Top peppers with remaining cheese. Cover dish with foil and bake for 25 minutes. Uncover and bake 5 more minutes until cheese is bubbly.
6. Garnish with cilantro before serving.

The smoky cumin and paprika give these peppers a cozy depth, while the quinoa keeps them light yet filling—no one will miss the meat!

Tip: For extra flavor, drizzle with hot sauce or a squeeze of lime before serving.

Watermelon and Feta Salad

This refreshing summer salad balances sweet watermelon with salty feta and a bright citrus dressing—perfect for backyard BBQs or a light lunch.

Ingredients:

• 4 cups cubed seedless watermelon (1-inch pieces)
• 1 cup crumbled feta cheese
• 1/4 cup thinly sliced red onion
• 1/4 cup fresh mint leaves, torn
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lime juice
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly cracked black pepper

Instructions:

1. In a large bowl, gently toss watermelon, feta, red onion, and mint leaves.
2. Drizzle with olive oil and lime juice, then sprinkle with 1/2 tsp sea salt and 1/4 tsp black pepper. Toss lightly to combine.
3. Let sit for 5 minutes to allow flavors to meld before serving.

The contrast of juicy watermelon against creamy feta and peppery mint makes every bite exciting—no cooking required!

Tip: For extra crunch, add toasted pepitas or cucumber ribbons just before serving.

Grilled Portobello Mushroom Burgers

These hearty, smoky portobello burgers are a veggie-packed twist on the classic—juicy, flavorful, and perfect for your next cookout.

Ingredients:

• 4 large portobello mushroom caps, stems removed
• 3 tbsp olive oil, divided
• 2 tbsp balsamic vinegar
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 burger buns, lightly toasted
• 1/2 cup baby arugula
• 4 slices provolone cheese (optional)

Instructions:

1. Preheat grill to medium-high (about 400°F). In a small bowl, whisk together 2 tbsp olive oil, balsamic vinegar, garlic, smoked paprika, salt, and black pepper.
2. Brush portobello caps on both sides with the marinade, then let sit for 5 minutes.
3. Grill mushrooms gill-side up for 4 minutes, flip, and brush with remaining marinade. Cook another 4 minutes until tender and slightly charred. If using cheese, add a slice during the last minute to melt.
4. Spread remaining 1 tbsp olive oil on cut sides of buns and toast lightly on the grill (about 30 seconds).
5. Assemble burgers: Place arugula on the bottom bun, top with a grilled mushroom, and finish with the top bun.

The balsamic marinade caramelizes beautifully on the grill, giving these mushrooms a rich, umami depth that even meat lovers will crave.

Tip: For extra smokiness, add a pinch of chipotle powder to the marinade.

Healthy Coleslaw with Greek Yogurt Dressing

This light and tangy coleslaw swaps mayo for Greek yogurt, giving it a protein-packed punch without sacrificing that creamy crunch we all love.

Ingredients:

• 4 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1 large carrot, grated
• 1/2 cup plain Greek yogurt
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1/2 tsp celery seed
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, combine green cabbage, red cabbage, and grated carrot.
2. In a small bowl, whisk together Greek yogurt, apple cider vinegar, honey, Dijon mustard, celery seed, salt, and black pepper until smooth.
3. Pour dressing over the cabbage mixture and toss until evenly coated. Let sit for 10 minutes before serving to soften the cabbage slightly.

The yogurt dressing clings perfectly to every shred of cabbage, and the hint of honey balances the tang for a slaw that’s anything but boring.

Tip: For extra crunch, add 1/4 cup toasted sunflower seeds right before serving.

Chilled Gazpacho Soup

This vibrant, no-cook gazpacho is summer in a bowl—bursting with ripe tomatoes, crisp veggies, and a refreshing tang.

Ingredients:

• 2 lbs ripe tomatoes, cored and roughly chopped
• 1 English cucumber, peeled and chopped (about 1 1/2 cups)
• 1 red bell pepper, seeded and chopped
• 1 small red onion, chopped (about 1/2 cup)
• 2 garlic cloves, minced
• 3 tbsp extra-virgin olive oil
• 2 tbsp sherry vinegar (or red wine vinegar)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp smoked paprika
• 1 cup cold water
• Optional garnishes: diced cucumber, croutons, drizzle of olive oil

Instructions:

1. In a blender, combine tomatoes, cucumber, bell pepper, red onion, and garlic. Blend until mostly smooth but slightly chunky.
2. Add olive oil, sherry vinegar, salt, black pepper, and smoked paprika. Blend again for 10 seconds to incorporate.
3. With the blender running, slowly pour in cold water until the soup reaches your preferred consistency (thicker or thinner).
4. Transfer to a large bowl, cover, and chill for at least 2 hours (or overnight) to let flavors meld.
5. Serve cold, topped with diced cucumber, croutons, or a swirl of olive oil.

The magic here? Letting the soup rest in the fridge—it transforms from blended veggies to a harmonious, refreshing sip. Tip: For extra creaminess, blend in 1/4 cup of soaked stale bread (a traditional Spanish trick!).

Conclusion

With these 20 delicious and healthy Memorial Day recipes, you’re all set for a wholesome celebration that doesn’t skimp on flavor! Whether you’re firing up the grill or keeping it light with fresh salads, there’s something here for everyone. Give these recipes a try, then let us know your favorites in the comments—and don’t forget to share the love on Pinterest! Happy cooking and happy Memorial Day!