Great Skin—Inside & Out: Superpowered Avocado Toast

by Thea Baumann • 22 Apr 2016

Thea Baumann, food editor

In a nutshell, my skincare philosophy is “less is more.” This is probably mostly laziness, but I tell myself it’s because my skin seems happiest when I (mostly) leave it alone. Although my routine is minimal, there are a couple of things I do to keep my skin happy—now and hopefully in the future, too.

I’m militant about sunscreen on my face. Genetics gave me thin skin, prone to freckles and wrinkles. Fortunately, my three older sisters impressed upon me early on the importance of sunscreen, so I wear a moisturizer with SPF every day. I also always wear a big hat or completely cover my face at the beach because, as my oldest sister says: “A freckle mustache is not a good look for anyone.”

I’m not great about washing my face, but I do make a point of exfoliating a few times a week. I, like Jean, use a Clarisonic in the shower or a natural exfoliating scrub (nomicrobeads!) to get rid of dirt and dead skin.

I try to drink a ton of water every day. I’ve always made an effort to hydrate because it’s great for my skin, but I’m pregnant with my first child, and my doctor told me that while I shouldn’t be eating for two (bummer), I should be drinking water for two, so I drink at least 8 cups (usually with a little lemon squeezed in for extra magnesium) every day.

Superpowered Avocado Toast

1. First, toast the bread.

2. While the bread is toasting, use a peeler to shave the cucumber into thin strips. Start on one side and shave until you’re about 1/3 of the way through, then flip and shave from the other side (discarding or snacking on the seedy center).

3. Place the shaved cucumber in a bowl with the meyer lemon zest, torn mint leaves, crumbled feta (if using), and season with salt, pepper, lemon juice, and olive oil to taste.

4. Slice the avocado and arrange it over the toast, then season with a pinch of salt.

5. Top the toast with the shaved cucumber mixture and garnish with a generous pinch of chili.

 slice country bread

¼-½ avocado, depending on size

1 small Armenian cucumber

¼ teaspoon finely grated meyer lemon zest

6 fresh mint leaves, roughly torn

1-2 tablespoons crumbled feta, optional

sea salt and pepper to taste

olive oil and lemon juice to taste

marash chili (or your favorite chili) to taste





Thea Baumann

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18 09 2017


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