In our book, whether you live in a small town or a sprawling metropolis, there’s little better than having access to a local bakery that really knows what it’s doing. In Santa Monica, that spot is Huckleberry.
Founded by baker extraordinaire Zoe Nathan and her husband Josh Loeb, Huckleberry is part of the couple’s impressive restaurant group which also includes award-winning Rustic Canyon, Sweet Rose Creamery, Milo & Olive, Cassia, Esters Wine and Tallula’s. Monday, February 18 marks the charming cafe and bakery’s ten year anniversary and we thought we’d celebrate in a somewhat selfish way.
The below recipe for Avocado and Carrot Salad is one we’ve ordered a million time and we were more than happy to snag Huckleberry’s simple-chic recipe ourselves!
Get more recipes from Zoe that we’ve shared through the years here — don’t miss the gluten-free banana muffins. If you’re looking for more, their namesake cookbookis also a must for clean and cozy baking you’ll love.
Huckleberry’s Roasted Carrot + Avocado Salad
Makes 6-8 portions
3 pounds small carrots, trimmed and scrubbed
1/3 cup cumin seeds
½ cup olive oil
1 Tbsp salt, plus 1 tsp
¼ tsp ground pepper
4 ripe but still firm avocados
½ cup lemon juice
¼ cup olive oil
1 bunch cilantro, leaves picked off and stems saved for another use
salt and pepper to taste
Pre-heat oven to 350 degrees. Mix the cumin seeds, olive oil, salt and ground pepper. Place the carrots in an even layer on a sheet pan, and coat in seasoning.
Roast the carrots until almost charred (about 15-20 minutes in a convection oven), rotating often and moving around to prevent ends from burning. Let carrots cool before combining with the avocado.
Cube the avocado and toss with the roasted carrots, lemon juice, olive oil, cilantro, salt and pepper. Don’t over toss or the avocado will break down and become mushy. Season well and to taste.
Tip: Depending on the lemons, you may need more lemon juice if you want the salad to be more acidic.