Preheat a grill over medium-high heat. In a small bowl whisk together chili powder, cumin, paprika and onion powder. Brush both sides of salmon with olive oil then season both sides with salt and pepper then sprinkle spice mixture evenly over both sides of each fillet.
Dip a paper towel in olive oil then using long handled tongs, brush grill with olive oil. Add salmon to grill and cook about 3 minutes per side, or to desired doneness. Remove from grill and squeeze fresh lime juice over tops.
For the salad:
Divide all salad ingredients among 4 plates then top with salmon fillets. Spoon dressing over salad or pour dressing into a resealable bag, seal bag and cut one corner and drizzle over salads. Serve immediately.
This salad base also pairs well with grilled chicken, shrimp, or steak.
Nutrition does not include avocado greek yogurt dressing here, follow link for info.