Although most of the time we are tempted to go shopping for the ingredients we need to make something specific, it is quite fun to open up a quasi stocked fridge, pantry, and fruit bowl and see what sort of culinary concoction we can come up what will satisfy our foodie urge while feeding our creative impulse.

I know, I probably have more ingredients than most. Moral of the story, buy good wholesome food and learn about it.Throw everything you have learned out the window, and improvise a la Miles Davis. If you remember, Charlie Trotter, renown Chicago Chef and PBS personality performed in Kitchen Sessions, where he would highlight the creative and improvisational quality of his cooking techniques.

Well, so I open my fridge and I see a gorgeous head of kale. I had intended it for green smoothies but I could see its fate would be changed. A half open can of pineapple, an aging yellow mango and half a green papaya gave me an idea: tropical kale salad. It only made sense for the dressing to be highlight these flavors with some lemon peel and ginger.

• One head of kale, washed and chopped into bite sizes pieces
• 1 yellow mango, peeled and cut into 1/4 inch dice
• 1 onion cut into 1/4 inch dice (I had a yellow onion, but red would be awesome)
• 1 cup of grated green papaya
• 1 cup pineapple cut into 1/4 inch dice

Gorgeous intensely green kale has a delicious aroma and a crunchy texture

Why do we like kale? Aside from the myriad of powerful antioxidants (beta carotene, Vitamin K and C, lutein, zeaxanthin), it has a healthy amount of calcium. Sulforaphane, a chemical found in Kale is believed to have strong anti-cancer properties (thanks Wikipedia)

Wash it well and dry it. Cut it into bite size pieces and toss in a large salad bowl.

Almost like a tropical salsa, this salad has sweet, bite and packs strong nutritional value

Toss the rest of the ingredients on top, and anything else you would like. It would be appropriate to add cilantro, jalapenos and peppers. I choose to leave mine simple.

Ginger Citrus Dressing:

• 4 Tablespoons of extra virgin olive oil
• 1 tablespoons apple cider vinegar
• 1/2 teaspoon minced garlic
• 1/2 teaspoon minced ginger
• 1/2 teaspoon lemon zest
• juice of half a lemon about 1 tablespoon
• 2 tablespoons agave nectar
• 1/2 teaspoon salt
• Freshly ground pepper to taste

This truly does not get any easier that this. Toss it in a small blender or food processor and go to town. This is just enough to lightly coat it as I do not like my salads drenched in liquid. Feel free to double it and reserve the rest for another salad. If you would like the dressing a little on the creamy side, add 2 tablespoons of silken tofu or vegan sour cream.

I use my small Magic Bullet to make the dressing. Mix it in only when ready to eat.

I find my small Magic Bullet kitchen toy works beautifully for quick dressings.

Green, rich and nutritious. A perfect summer food to keep you cool, hydrated and slim.

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