How to Make It
Arrange the baby spinach and endive spears in 6 individual salad bowls.
In a medium bowl, toss the squid with the mint, cilantro, toasted cashews and chili sauce and season with salt.
Heat a wok or skillet until hot. Add 1 tablespoon of oil and, when it begins to smoke, add one-third of the squid. Stir-fry over high heat for 10 seconds. Deglaze the skillet with 1 tablespoon of the lime juice and spoon the squid into 2 of the bowls. Repeat 2 more times with the remaining squid. Serve the salad at once, with the lime wedges.