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Rodney's protein-rich post-workout salad

Stay healthy without sacrificing a single ounce of flavour!



  • 1 medium romaine heart, roughly chopped
  • 2 cups baby kale
  • 2 soft boiled eggs, halved
  • 1 can of salmon
  • 1/2 semi firm avocado rough chop
  • 1/4 cucumber rough chopped
  • 4 radishes rough chop
  • 1/4 cup Quick Pickled Onions (recipe follows)
  • 1/4 cup cilantro leaves

For the tahini dressing:

  • 1/4 cup extra virgin olive oil
  • 1/4 cup warm water
  • 1 tablespoons maple syrup
  • 3 tablespoons lemon juice
  • 2 teaspoons Tahini mustard
  • 1/2 teaspoons cumin
  • 1 clove garlic, finely minced
  • To taste salt and pepper

For the quick pickled onions:

  • 1 medium red onion, finely sliced
  • 1 cup apple cider or white wine vinegar
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 2-3 slices jalapeno pepper, optional


  1. 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.
  2. 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:

  1. In small saucepan, heat up vinegar, sugar and salt until hot and sugar dissoves.
  2. Pour over onion and jalapeno slices and let stand at least 1/2 hour. Store covered in the refrigerator.
  3. Serving Size: two main course sized salads, or four side salads.

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