Squid salad

You can use either canned squid or a frozen body (about 200 g). If you chose the frozen option, first rinse the squid thoroughly and clean it from the film.

Dip the squid into boiling salted water for 30 seconds to slightly cook it. Then remove the squid, cool it down, and cut it into thin rings.

Cut the cucumber (250 g) into strips, and tear the iceberg lettuce leaves (50 g) into small pieces by hand.

In a deep bowl, mix the chopped ingredients: squid, cucumber, and lettuce. Then add:

• finely chopped garlic (1 clove);
• soy sauce (2 tbsp);
• lemon juice (1 tsp);
• olive oil (1 tbsp).

Mix everything well so that the salad absorbs the dressing.