Combine the yogurt, garlic, mustard, and vinegar in a small bowl and whisk together. Pour in the oil, and continue to whisk until completely combined. Season with salt and pepper to taste and refrigerate until ready to serve.
Brush your salmon pieces with Mazola Corn Oil and season with salt and pepper. Coat your grill grates generously with oil and bring to med-high heat. Place the salmon skin-up on the grill and cook for about 6 minutes until just over halfway cooked. Use tongs or a spatula to gently flip each fillet and cook for another 4 minutes or until done. Remove to a clean plate.
On a serving platter, layer your lettuce, red onions, snap peas, cucumbers, avocados, and lima beans. Top with the salmon and hard-boiled eggs, drizzle with vinaigrette, and enjoy!
*Vinaigrette recipe adapted from Bobby.