Combine 3 tablespoons of the extra virgin olive oil and chipotle in adobo sauce in a bowl. Remove 2 tablespoons of the combined mixture to a small bowl and set aside for the dressing.
Place the Broccolini and corn onto a tray. Spoon over the chipotle oil and turn to coat. Cut each piece of salmon into 3 pieces crossways. Spray lightly with olive oil and season with salt and pepper.
Place ¾ cup of the coriander leaves in a small food processor. Process until finely chopped. Add one avocado half, the yogurt, the remaining 2 tablespoons of oil, and half the lime juice. Process until smooth.
Preheat a barbecue plate on medium-high. Place the salmon onto the barbecue, skin side down, and cook, pressing down on the salmon with a spatula to keep it flat, for 3 minutes until golden, turn the salmon over, cook for 2 minutes then remove to a tray. Add the Broccolini and corn, and barbecue for 4-5 minutes, turning occasionally until tender and lightly charred. Remove to the tray.
Stir the remaining lime juice into the reserved chipotle oil. Roughly chop the remaining avocado.
Spoon ¼ cup of the coriander avocado mixture over the base of 4 plates/bowls. Add the Broccolini, salmon, corn, tomatoes, black beans, and chopped avocado. Spoon over the chipotle lime dressing. Top with the remaining coriander. Serve and enjoy
GET WEEKLY SPECIALS, NEWS AND HEALTHY RECIPES STRAIGHT TO YOUR INBOX
Your subscription could not be saved. Please try again.