The salad was a whole avocado chopped then I cut some gorgeous yellow carrots and some fresh snap peas and tossed them with a squirt of meyer lemon juice and some olive oil, salt and pepper - the avocado mushed up a bit and made a nice "dressing" with the oil and juice. Then a sprinkle of gomasio - a mixture of sesame seeds, dried seaweed and salt.
Post Note: I've been reading this really interesting book our friends Thomas and Teena sent to me. The Soul of a Chef by Michael Ruhlman and in it he mentions a garde-manger meaning "to keep what is to be eaten" basically it refers to using up leftovers - that's always my goal - repurpose leftovers and don't throw food out! Now I have a name for it ; )