Cut the squid into long rectangular pieces, coat with lime juice, and set aside. Mix the tempura flour with ice-cold water until well combined, add the squid pieces, then deep-fry in hot oil until cooked. Remove and drain.

Arrange the mixed salad on a serving plate, add pineapple, tomatoes, and the fried tempura squid. Drizzle with KEWPIE Salad Dressing Roasted Sesame and garnish with edible flowers and alfalfa sprouts.