1 lb. fresh squid
3 cloves garlic, minced
1 tsp. salt
1/4 c. vinegar
1/4 c. lemon juice
1/3 c. chopped green onions or scallops
1 c. chopped green olives with pimentos
1/8 tsp. black pepper, optional

Wash and clean squids well. In a medium saucepan boil squid, garlic, vinegar, lemon juice, and salt for 2-5 minutes or until tender. Drain and discard internal parts and heads of squids; rinse and chop squids coarsely.

Place in a small salad bowl and stir in green onions, olives, and pepper. Refrigerate for at least 30 minutes before serving. This can be served as an appetizer.

NOTE: Diced celery, cucumber, or cauliflower can be added.