Salmon Salad with Smoked Pork Neck

Cut the baked croissant into small pieces, season with oregano and olive oil, and bake in the oven at 180°C for 10–15 minutes.

Blend the kefir with the avocado, then add the lemon juice, white wine vinegar, mustard powder, and salt. Separately, cut the salmon, cucumber, pineapple, green apple, and smoked pork neck into cubes. Combine the ingredients with the kefir dressing.

Arrange the arugula on a plate, top with the dressed salad mixture, and finish with the croissant croutons.