Simple smoked salmon salad with camelina sea-buckthorn oil dressing (serves 2 as a light lunch)

Dressing

1 tbsp organic cranberry juice

1 tbsp red wine vinegar

1/2 tbsp NordicNordic camelina sea-buckthorn oil

1 tbsp olive oil

1 tsp honey

1/4 tsp salt

Combine all ingredients in a sealable jar and shake vigorously until all of the ingredients are emulsified. Check seasoning, adding more sweetener if desired. 

Salad

6 radishes

1/2 small red onion

4 cups mixed greens

4 tbsp roasted pumpkin seeds

4 tbsp dried cranberries

6 oz. hot smoked salmon

sprouts (optional)

Slice radishes and red onion thinly. Wash salad. Toss all of the ingredients together in a large bowl, seasoning with dressing, salt and pepper to taste. Divide into bowls.

Cut salmon into bite sized pieces and top salad. Decorate with sprouts if desired.