Avocado is tossed with fragrant coriander, lime and chilli and tumbled over tender chipotle salmon for a meal full of creamy textures and lively flavour. You could also make this a hand-held dinner by flaking the salmon and wrapping it all up in a warm tortilla.
Place salmon in a bowl and mix with Subtly Smoky Chipotle, salt and pepper. Set aside to marinate.
Thoroughly wash coriander and finely chop leaves and stems. Finely chop green chilli. Finely zest and juice lime. Dice avocado. Place avocado, coriander, chilli, lime zest and ½ the juice in a bowl with 40ml (2 tablespoons) olive oil and mix to combine. Season with salt and pepper.
Place yoghurt, remaining lime juice, salt and pepper in a bowl and mix to combine.
Wash and roughly chop lettuce. Thinly slice cucumber into rounds. Place lettuce and cucumber in a bowl with creamy salad dressing and mix to combine. Season with salt and pepper.
Heat remaining olive oil in a non-stick frypan over medium-low heat. Add salmon and cook, turning halfway, for 5–6 minutes or until just cooked through.
Divide salad between plates and top with salmon. Spoon over avocado salsa to serve.