Boil the squid in boiling water in large quantities for 3 minutes. Immediately lower the squid into ice water, peel off the films, veins, rinse, cool, cut into small cubes, 1 * 3-4 cm..
Add the cooked rice.
Cut the salmon into cubes, skinless and boneless.
Fry the salmon in vegetable oil for 1-2 minutes and put it in a salad bowl.
Wash and dry tomatoes and herbs. Cut the tomato into cubes, chop the greens finely.
P.S.: we take greens at will, taste and availability. I have a vegetable garden growing, so I used this variety.
Season with salt, pepper, mayonnaise and mustard.
Stir and refrigerate for 15-25 minutes so that the salad "does not cry", but the products are soaked.
Before serving, wash, dry the lettuce leaves and slice the lemon.
If you don't have a lemon, I advise you to have supplies in the freezer.
Put the salad on the lettuce leaves and garnish with lemon slices.
