Assemble tahini dressing. In small bowl combine lemon juice, cumin, tahini, maple syrup and garlic. whisk in the water until smooth and combined. Season to taste with salt and pepper.
To serve, toss together chopped romaine, baby kale, vegetables and pickled onions . Add the olive oil then toss well then add a food amount of the tahini dressing. Plate on large serving platter. Place halved eggs and flake the salmon on top and garnish with more tahini dressing and chopped cilantro.
For the quick pickled onions:
In small saucepan, heat up vinegar, sugar and salt until hot and sugar dissoves.
Pour over onion and jalapeno slices and let stand at least 1/2 hour. Store covered in the refrigerator.
Serving Size: two main course sized salads, or four side salads.