Start by tearing the kale by hand into bite-sized pieces.

Choose light-colored kale, as it is softer and more tender. Dark kale is usually thicker and needs more massaging.

Wash and dry the lettuce chêne, then tear it gently by hand.

Place both greens in a large salad bowl.

Heat a small pan over medium heat with a drizzle of olive oil.

Add the cooked, well-dried quinoa and fry, stirring constantly, until golden and crispy.

Remove from heat and set aside to cool.

Cut off the top and bottom, peel completely, then carefully remove all the white inner skin and seeds. Cut into clean segments.

Peel the mango, remove the pit, and cut into cubes.

Prepare a bowl of cold water with a drizzle of lemon juice.

Cut the apple into slices or cubes and immediately soak them in the lemon water to prevent oxidation and browning.

Drain before assembling.

Cut the cherry tomatoes diagonally.

For the button mushrooms, cut each mushroom in half, then cut each half into four wedges.

In a small jar, add all the dressing ingredients.

Close the lid tightly and shake well until fully emulsified.

Dip a sharp knife into hot water, wipe it dry, then cut the feta into cubes.

Repeat dipping the knife as needed to ensure clean cuts without crumbling.

Add all the prepared fruits and vegetables to the greens.

Drizzle with the dressing and gently toss.

Top with feta cheese cubes, then sprinkle the fried quinoa over the salad.

Finish with a light sprinkle of chia seeds.