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A fresh, light salad with squid and cherry tomatoes will be a successful cold appetizer for lunch or a snack. A low-calorie dish, rich in fiber and protein, is quickly digested, gives an original, rich taste. This salad will fit perfectly into the summer and spring diet. To make the dish more rich or piquant, with a slight sourness, you can use a variety of dressings that go with this salad: sauces, sour cream, mayonnaise, olive oil, balsamic vinegar.

Step 1

Boil the squid in lightly salted water for 5-7 minutes. When boiling, you can add bay leaf and allspice. Drain the water and cool the squid, cut them into half rings.

Step 2

Chop the Chinese cabbage into strips, cut the garlic into circles. Cut the cherry tomatoes into small slices.

Step 3

Assemble the salad on a serving plate. Put the Chinese cabbage on top, adding a few drops of lemon juice if desired. Arrange the cherry tomatoes and garlic. Add the cooked squid to the plate, salt and pepper to taste. For richness, add 1 teaspoon of olive oil. Mix the ingredients lightly.

Step 4

Dress the salad with teriyaki sauce. You can add some dried herbs to your taste.