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This simple avocado salad is fresh, creamy, and full of bright lime flavor.

It comes together in minutes with just a few real-food ingredients, making it the perfect side dish for busy weeknights, summer dinners, or anytime you want something light but satisfying. It’s full of fiber and great flavor, too.

It’s also flexible; you can substitute the lime for lemon or swap out the cilantro for parsley or another green if you don’t like cilantro.

If you’ve ever needed a fast, healthy dish that feels special without being fussy, this is the one. Crunchy cucumber, creamy avocado, fresh herbs, and a lightly sweet lime dressing make this salad refreshing, nourishing, and endlessly versatile.

Why You’ll Love This Avocado Salad

• Ready in 5 minutes
• Made with simple, whole ingredients
• Naturally gluten-free and dairy-free
• Refreshing, hydrating, and light
• Easy to customize with what you have on hand

Ingredients

• 1 English cucumber, diced
• 1 large avocado, peeled and diced
• 1/4 cup fresh cilantro, chopped (or parsley, if preferred)
• 1–2 tablespoons fresh lime juice (from 1 lime)
• 2 teaspoons honey (omit, if preferred)
• 1/2 teaspoon fine sea salt or kosher salt

How to Make Simple Avocado Salad

1. Add the diced cucumber, diced avocado, and chopped cilantro to a medium bowl.
2. Drizzle the lime juice and honey over the salad, then sprinkle with the salt.
3. Gently toss to coat. Taste and adjust with more lime or salt as needed.
4. Serve immediately.

Tip: Toss gently so the avocado stays in chunks instead of turning into a mash.

What to Serve with Avocado Salad

This salad pairs beautifully with:

• Grilled chicken or shrimp
• Tacos or fajitas
• Baked salmon or white fish
• Rice bowls or quinoa bowls
• As a fresh topping for toast or inside wraps

Easy Variations

• Spicy: Add a pinch of red pepper flakes or diced jalapeño
• Extra crunch: Add thinly sliced red onion
• More protein: Toss in chickpeas, grilled chicken, or shrimp
• Richer flavor: Drizzle with a little extra-virgin olive oil
• Find more cucumber salad recipes here

Storage Tips

This avocado salad is best enjoyed fresh. If you have leftovers, store them in an airtight container in the fridge for up to 24 hours. Press a piece of parchment or plastic wrap directly onto the surface to help prevent the avocado from browning.

Simple, Fresh, and Always a Hit

This Simple Avocado Salad Recipe proves that healthy food doesn’t have to be complicated. It’s light, flavorful, and comes together fast—exactly the kind of recipe you’ll keep in your weekly rotation.

If you try this recipe, leave a comment and let me know how you served it!

The post Simple Avocado Cucumber Salad Recipe appeared first on Elizabeth Rider – Modern Healthy Living.

This simple avocado salad is fresh, creamy, and full of bright lime flavor.

It comes together in minutes with just a few real-food ingredients, making it the perfect side dish for busy weeknights, summer dinners, or anytime you want something light but satisfying. It’s full of fiber and great flavor, too.

It’s also flexible; you can substitute the lime for lemon or swap out the cilantro for parsley or another green if you don’t like cilantro.

If you’ve ever needed a fast, healthy dish that feels special without being fussy, this is the one. Crunchy cucumber, creamy avocado, fresh herbs, and a lightly sweet lime dressing make this salad refreshing, nourishing, and endlessly versatile.

Why You’ll Love This Avocado Salad

• Ready in 5 minutes
• Made with simple, whole ingredients
• Naturally gluten-free and dairy-free
• Refreshing, hydrating, and light
• Easy to customize with what you have on hand

Ingredients

• 1 English cucumber, diced
• 1 large avocado, peeled and diced
• 1/4 cup fresh cilantro, chopped (or parsley, if preferred)
• 1–2 tablespoons fresh lime juice (from 1 lime)
• 2 teaspoons honey (omit, if preferred)
• 1/2 teaspoon fine sea salt or kosher salt

How to Make Simple Avocado Salad

1. Add the diced cucumber, diced avocado, and chopped cilantro to a medium bowl.
2. Drizzle the lime juice and honey over the salad, then sprinkle with the salt.
3. Gently toss to coat. Taste and adjust with more lime or salt as needed.
4. Serve immediately.

Tip: Toss gently so the avocado stays in chunks instead of turning into a mash.

What to Serve with Avocado Salad

This salad pairs beautifully with:

• Grilled chicken or shrimp
• Tacos or fajitas
• Baked salmon or white fish
• Rice bowls or quinoa bowls
• As a fresh topping for toast or inside wraps

Easy Variations

• Spicy: Add a pinch of red pepper flakes or diced jalapeño
• Extra crunch: Add thinly sliced red onion
• More protein: Toss in chickpeas, grilled chicken, or shrimp
• Richer flavor: Drizzle with a little extra-virgin olive oil
• Find more cucumber salad recipes here

Storage Tips

This avocado salad is best enjoyed fresh. If you have leftovers, store them in an airtight container in the fridge for up to 24 hours. Press a piece of parchment or plastic wrap directly onto the surface to help prevent the avocado from browning.

Simple, Fresh, and Always a Hit

This Simple Avocado Salad Recipe proves that healthy food doesn’t have to be complicated. It’s light, flavorful, and comes together fast—exactly the kind of recipe you’ll keep in your weekly rotation.

If you try this recipe, leave a comment and let me know how you served it!

The post Simple Avocado Cucumber Salad Recipe appeared first on Elizabeth Rider – Modern Healthy Living.

This Spinach Frittata Recipe is one of those simple, reliable recipes you can make for breakfast, brunch, or an easy dinner.

It’s packed with protein, loaded with greens, and finished with feta and fresh herbs for a savory, satisfying bite. It’s the kind of recipe that feels special but still fits into real life.

And to be honest, out of my 12 ways to cook eggs, a frittata is absolutely one of my favorites.

If you’re trying to eat more eggs without getting bored, a frittata is one of the easiest ways to do it. It’s flexible, fast, and a great way to use what you already have in the fridge.

Why You’ll Love This Oven Frittata Recipe

• High in protein without feeling heavy
• Naturally gluten-free
• Keeps well for easy meal prep
• Easy to customize with what you have
• Just as good for breakfast or brunch as it is for dinner

What Is a Frittata?

A frittata is like a crustless quiche. The fillings are mixed directly into the eggs and cooked partly on the stovetop, then finished in the oven. Here’s the difference between a frittata and similar egg dishes:

• Omelet: fillings are folded into cooked eggs
• Frittata: fillings are mixed into the eggs before cooking
• Quiche: similar to a frittata, but baked in a crust

Key Ingredients

• Eggs: The star of a frittata! The protein-rich base that holds everything together.
• Spinach: Adds vitamins, minerals, and a pop of color. Fresh or thawed frozen both work. If using frozen spinach, squeeze out the excess moisture.
• Onion & Garlic: Build the flavor base.
• Feta Cheese: Adds a salty, creamy bite. Goat cheese also works. Omit for dairy-free.
• Fresh Herbs: Chives and dill add brightness and depth.

How to Make a Spinach Frittata

• Preheat oven to 350°F (175°C).
• Heat olive oil in a 10-inch oven-safe skillet over medium-high heat. Add onion and garlic and cook 4–5 minutes until softened. Add spinach and cook until wilted.
• In a bowl, whisk eggs, milk, herbs, salt, and pepper. Pour into the skillet, gently stir, and sprinkle cheese on top.
• Cook on the stovetop until the edges begin to set, about 5–7 minutes.
• Transfer to the oven and bake 15–18 minutes, until set and lightly golden. A toothpick inserted in the center should come out clean.

Easy Frittata Add-Ins

• Mushrooms
• Asparagus
• Sun-dried tomatoes
• Fresh tomatoes
• Artichoke hearts
• Red pepper
• Parsley or scallions

What to Serve with Frittata

• Mixed green salad with balsamic dressing
• Roasted potatoes or home fries
• Toast, bagel, or English muffin

Pan Tips

Use an oven-safe skillet, like cast iron or stainless steel. If you don’t have one, transfer everything to a greased baking dish and bake 5–10 minutes longer.

Recipe Notes

• To make this recipe dairy-free, use a non-dairy milk and skip the cheese.
• Store leftovers in the fridge for up to 3 days.
• This frittata tastes great warm or at room temperature. 

The post Spinach Frittata (Easy, Healthy & Protein-Packed) appeared first on Elizabeth Rider – Modern Healthy Living.

This Spinach Frittata Recipe is one of those simple, reliable recipes you can make for breakfast, brunch, or an easy dinner.

It’s packed with protein, loaded with greens, and finished with feta and fresh herbs for a savory, satisfying bite. It’s the kind of recipe that feels special but still fits into real life.

And to be honest, out of my 12 ways to cook eggs, a frittata is absolutely one of my favorites.

If you’re trying to eat more eggs without getting bored, a frittata is one of the easiest ways to do it. It’s flexible, fast, and a great way to use what you already have in the fridge.

Why You’ll Love This Oven Frittata Recipe

• High in protein without feeling heavy
• Naturally gluten-free
• Keeps well for easy meal prep
• Easy to customize with what you have
• Just as good for breakfast or brunch as it is for dinner

What Is a Frittata?

A frittata is like a crustless quiche. The fillings are mixed directly into the eggs and cooked partly on the stovetop, then finished in the oven. Here’s the difference between a frittata and similar egg dishes:

• Omelet: fillings are folded into cooked eggs
• Frittata: fillings are mixed into the eggs before cooking
• Quiche: similar to a frittata, but baked in a crust

Key Ingredients

• Eggs: The star of a frittata! The protein-rich base that holds everything together.
• Spinach: Adds vitamins, minerals, and a pop of color. Fresh or thawed frozen both work. If using frozen spinach, squeeze out the excess moisture.
• Onion & Garlic: Build the flavor base.
• Feta Cheese: Adds a salty, creamy bite. Goat cheese also works. Omit for dairy-free.
• Fresh Herbs: Chives and dill add brightness and depth.

How to Make a Spinach Frittata

• Preheat oven to 350°F (175°C).
• Heat olive oil in a 10-inch oven-safe skillet over medium-high heat. Add onion and garlic and cook 4–5 minutes until softened. Add spinach and cook until wilted.
• In a bowl, whisk eggs, milk, herbs, salt, and pepper. Pour into the skillet, gently stir, and sprinkle cheese on top.
• Cook on the stovetop until the edges begin to set, about 5–7 minutes.
• Transfer to the oven and bake 15–18 minutes, until set and lightly golden. A toothpick inserted in the center should come out clean.

Easy Frittata Add-Ins

• Mushrooms
• Asparagus
• Sun-dried tomatoes
• Fresh tomatoes
• Artichoke hearts
• Red pepper
• Parsley or scallions

What to Serve with Frittata

• Mixed green salad with balsamic dressing
• Roasted potatoes or home fries
• Toast, bagel, or English muffin

Pan Tips

Use an oven-safe skillet, like cast iron or stainless steel. If you don’t have one, transfer everything to a greased baking dish and bake 5–10 minutes longer.

Recipe Notes

• To make this recipe dairy-free, use a non-dairy milk and skip the cheese.
• Store leftovers in the fridge for up to 3 days.
• This frittata tastes great warm or at room temperature. 

The post Spinach Frittata (Easy, Healthy & Protein-Packed) appeared first on Elizabeth Rider – Modern Healthy Living.

When I’m craving egg salad and have a few hard-boiled eggs, this is how I make a lighter version of egg salad that hits the spot without the sometimes “gut bomb” feeling that comes with traditional egg salad.

This is perfect for anyone looking for a nutritious and delicious option because it’s simple yet packed with flavor.

I almost always use the wire rack now for making egg salad (watch the video on this page!) — it makes the entire process so much easier, and you can just put the wire rack in the dishwasher for easy cleanup.

If you want to make a bigger batch of egg salad, check out my classic egg salad recipe with tips here.

How to Make Single-Serve Egg Salad

• 1 teaspoon Vegenaise or mayo
• 1 teaspoon Greek yogurt
• 1 teaspoon lemon juice (or water or pickle juice)
• Salt and pepper to taste
• 1 teaspoon fresh dill (or any herb)
• 1 teaspoon minced red onion (or any onion)
• 1 tablespoon minced celery
• 3 hard-boiled eggs, peeled (this also works with 2 hard-boiled eggs; I like 3 for the extra protein)

1. Make the hard-boiled eggs if needed. Bring water to a boil, then reduce to a bare simmer. Lower in the eggs. Keep the heat on very low (don’t let it boil or the eggs might crack). Set a timer for 13 minutes. After 13 minutes, shock them in an ice bath for 10 minutes to cool them (this also ensures the shells come off easily as the cold shock separates the shell membrane from the egg). See full tutorial here if needed. 
2. Prepare the Dressing: Mix 1 teaspoon of Vegenaise (or mayo), 1 teaspoon of Greek yogurt, and 1 teaspoon of lemon juice (or water or pickle juice) in a small bowl. Season with salt and pepper, then add 1 teaspoon of fresh dill (or any herb), 1 teaspoon of minced red onion (or any onion), and 1 tablespoon of minced celery. Stir well.
3. Prepare the Eggs: Peel 3 hard-boiled eggs and either push them through a wire rack into a bowl or chop them finely.
4. Combine and Serve: Add the eggs to the bowl with the dressing and gently mix until evenly coated. Adjust seasoning if needed.

Serve on whole-grain toast, in a sandwich, or on a bed of greens.

The post Single-Serve Lightened-Up Egg Salad appeared first on Elizabeth Rider – Modern Healthy Living.

When I’m craving egg salad and have a few hard-boiled eggs, this is how I make a lighter version of egg salad that hits the spot without the sometimes “gut bomb” feeling that comes with traditional egg salad.

This is perfect for anyone looking for a nutritious and delicious option because it’s simple yet packed with flavor.

I almost always use the wire rack now for making egg salad (watch the video on this page!) — it makes the entire process so much easier, and you can just put the wire rack in the dishwasher for easy cleanup.

If you want to make a bigger batch of egg salad, check out my classic egg salad recipe with tips here.

How to Make Single-Serve Egg Salad

• 1 teaspoon Vegenaise or mayo
• 1 teaspoon Greek yogurt
• 1 teaspoon lemon juice (or water or pickle juice)
• Salt and pepper to taste
• 1 teaspoon fresh dill (or any herb)
• 1 teaspoon minced red onion (or any onion)
• 1 tablespoon minced celery
• 3 hard-boiled eggs, peeled (this also works with 2 hard-boiled eggs; I like 3 for the extra protein)

1. Make the hard-boiled eggs if needed. Bring water to a boil, then reduce to a bare simmer. Lower in the eggs. Keep the heat on very low (don’t let it boil or the eggs might crack). Set a timer for 13 minutes. After 13 minutes, shock them in an ice bath for 10 minutes to cool them (this also ensures the shells come off easily as the cold shock separates the shell membrane from the egg). See full tutorial here if needed. 
2. Prepare the Dressing: Mix 1 teaspoon of Vegenaise (or mayo), 1 teaspoon of Greek yogurt, and 1 teaspoon of lemon juice (or water or pickle juice) in a small bowl. Season with salt and pepper, then add 1 teaspoon of fresh dill (or any herb), 1 teaspoon of minced red onion (or any onion), and 1 tablespoon of minced celery. Stir well.
3. Prepare the Eggs: Peel 3 hard-boiled eggs and either push them through a wire rack into a bowl or chop them finely.
4. Combine and Serve: Add the eggs to the bowl with the dressing and gently mix until evenly coated. Adjust seasoning if needed.

Serve on whole-grain toast, in a sandwich, or on a bed of greens.

The post Single-Serve Lightened-Up Egg Salad appeared first on Elizabeth Rider – Modern Healthy Living.

Believe it or not but bread pudding was one of the very first recipes I taught myself to make when I first got interested in cooking just after college. I LOVE bread pudding. The flavors are simple and remind me of french toast. The texture is dense and spongy, almost creamy. It’s a simple dessert that manages to feel both special and rustic. Also, it’s a delicious way to use up old bread!

While bread pudding has it’s roots from England (and that’s where I first had it) to me it feels like a dish that could have easily been created in the southern US. It feels like country cooking and reminds me of it’s savory cousin, Stuffing, a Thanksgiving staple.

Related: If you love this next try our French Toast Casserole.

Ingredients

• Bread – stale bread is best, see notes
• Unsalted butter
• Eggs
• Milk
• Granulated white sugar
• Vanilla extract
• Cinnamon

How to make Bread Pudding

Tear up the bread into small pieces. Butter or lightly grease your baking dish and add the bread pieces to it.

Melt the butter. Drizzle half the melted butter over the bread pieces.

In a medium sized mixing bowl add the eggs, milk, sugar, vanilla and cinnamon. Whisk until well combined, you really want to break up the eggs so the yolks and whites are well combined. Then stir in the butter (hopefully slightly cooled by now).

Pour the egg batter over the bread pieces. Lightly press the bread down so all the pieces get soaked, it will spring back some and that’s fine.

Bake at 350°F for 40-45 minutes. The bread pudding will puff up toward the end of baking. Once removed from the oven it will settle back down. Cool for 10-12 minutes before slicing into it.

Notes

• You can use any type of bread for this but I love sourdough. Sandwich bread, hot dog buns, dinner rolls, etc. will all work though.
• You do want the bread stale, this allows it to soak up the egg batter well and that’s what makes the final dish so spongy and delicious. If your bread is not stale then toast in your toaster, air fryer or oven for a few minutes.
• Use part brown sugar (up to half) to add more flavor.
• Add raisins for classic old fashioned bread pudding.
• Add a bread pudding glaze – not really necessary but traditional and easy. Whisk together powdered sugar with a little vanilla extract and just enough milk to make a pourable glaze. Alternative idea- sprinkle the bake with powdered sugar.

More Homemade Desserts

• Best Brownies
• Funnel Cake
• Flan
• Red Velvet Cake
• Cream Pie
• Cinnamon Rolls
• Chocolate Chip Cookie Bars
• Tiramisu
• Monkey Bread

The simple and easy idea that finally worked.

The post Begin Again: How I FINALLY Re-Became a Gym Person Last Year at 41 appeared first on Primer.

A step-by-step guide for making, achieving, and tracking better goals, plus 50 examples to get you going.

The post Begin Again: 50 Short-Term Goal Examples You Can Actually Commit To That Will Change Your Life appeared first on Primer.

I love appetizers. Emma and I have been known to order what we call “appetizer feasts” when we go out for dinner, so we try more apps and skip the main course. They’re delish! Today I’m excited to share my own recipe for my favorite classic appetizers: spinach artichoke dip!

I’ve been making this spinach and artichoke dip for years and years now and the recipe hasn’t really changed. It’s a classic for a reason! If you are hosting or need a great baked dip to take to a party try this.

Related: Next up try our Buffalo Chicken Dip, a creamy and spicy baked dip.

Ingredients

• Spinach – frozen spinach is what I always use
• Artichoke hearts
• Cream cheese
• Mayo
• Sour cream- or greek yogurt
• Parmesan cheese
• Garlic
• Red chili flakes
• Salt and pepper

How to make Spinach and Artichoke Dip

Thaw and drain the frozen spinach. If it’s not already chopped then finely chop. Drain the artichoke hearts and cut into small pieces. Mince the garlic.

In a large bowl, combine the spinach, artichoke hearts, softened cream cheese, mayonnaise, sour cream, half the parmesan cheese, garlic and crushed chili flakes. Season with salt and pepper.

Mix until the entire mixture is evenly moist. Pour the mixture into an eight inch cast iron skillet, square pan or pie dish. Top with the remaining parmesan cheese.

Bake for 30 minutes at 350°F until bubbly and the top is golden. Allow it to cool for five minutes before serving.

Notes and Substitutions

• For a lighter version use reduced fat cream cheese, Miracle whip and low fat greek yogurt.
• I use all Parmesan cheese for this dip most of the time BUT if you like a more melty, sting-y cheese situation feel free to substitute half the Parmesan for mozzarella.
• If you don’t like spicy food, omit the chili flakes or cut them in half for something less spicy.
• I like to serve this dip with toasted baguette slices or warm pita but crackers or tortilla chips are great as well.

More Delicious Dip Recipes

• Corn Dip
• Rotel Dip
• Shrimp Dip
• Taco Dip
• Jalapeno Popper Dip
• 7 Layer Dip
• French Onion Dip
• Smoked Salmon Dip
• Creamy Chicken Dip
• Hummus
• Whipped Feta Dip
• Cream Cheese Fruit Dip
• Oreo Dip
• Cookie Dough Dip
• Dunkaroo Funfetti Dip

We all pigged out on this during work one day and later I used it to top a salad (SO good). Then I added some to a piece of baked salmon (also really good!) If you don’t make this for a party, expect to have some leftovers. xo. Elsie