Saturday lunch, and had leftovers. I served the three salads again on Monday, but made changes in each. The black bean salad went into a fresh avocado boat, I added slivered teeny cucumbers (see below) and some ranch dressing to the potato salad, and I added a chiffonade of lemon balm and some lime vinaigrette to the salmon salad. I had a lovely market tomato that I added for some color. Now all the salads are gone and I have to make new salads.