Can be made a day ahead.
If making ahead, cut up all the vegetables except onions, if using, and store them in different ziploc bags or containers.
Salad dressing should be added a couple of hours before serving to retain crispness of the vegetables.
In tortilla cups, or with tortilla chips, on toasted papads, in lettuce wraps, ...
Go wild with your imagination and pretty much add any fruit/vegetable that will hold its shape, is mild in taste and can be cut up uniformly! This is my most requested potluck/party salad, and how much ever I make, I always run out!