Question:

For NYE I am making a mashed avacado, cilantro, cubed salmon, lime and toasted cumin chilled salad. I'd like to make this day before without having the dish become soggy or discolored. Hopeless right? I have to make this a few hrs. before or go home is my guess. I think my best shot will be to pre-cook the salmon day before, the rest will have to be done right before serving or I'll have cat food. TIA