1. In a large deep serving plate, place the mesclun greens, topped by diced fennel, Kenya bean, steamed asparagus, and zucchini.

2. To make the vinaigrette, whisk together vinegar, curry, and ginger in a small bowl. While whisking slowly add the olive oil in a thin stream until emulsified.

3. Pour the vinaigrette over the salad and toss gently to mix well and coat evenly.

4. To serve, place slices of avocado or mango and kiwi or papaya and orange segments on the sides of the plate. On top of the mix, add the julienned carrots.