Squid salad with corn, cucumbers and eggs

A very light and delicious squid salad with corn, cucumbers and eggs will be a real decoration of any table. The salad is simple to prepare and pleases with a wonderful combination of ingredients. Delicate boiled squid meat, fresh cucumber and the sweetness of corn grains - gastronomic pleasure is guaranteed!

Ingredients

• Squid - 1 pc. (100 g)
• Fresh cucumber - 1 pc. (80 g)
• Canned corn - 1 tbsp. a spoon
• Eggs - 2 pcs.
• Green onions - 10 g + for decoration
• Fresh dill - 2 branches
• Mayonnaise - 2 tbsp. spoons
• Lettuce leaves (for serving) - several pieces
• Salt to taste
• Ground black pepper - to taste

Directions

1. Prepare all the ingredients you need. Wash and dry vegetables and herbs. If the squid is frozen, thaw it. Drain the canned corn. Boil eggs hard-boiled for 8-10 minutes, then cool in cold water.
2. Peel the squid, I have almost finished carcass. Remove the thin film outside and inside the carcass.
3. Pour water into a saucepan, salt and bring to a boil. Dip the squid in it and bring to a boil.
4. Boil the squid for 2 minutes, drain and cool in cold water to stop cooking.
5. Peel the cucumber and cut into strips. Place the cucumber in a bowl.
6. Peel the eggs and cut into large pieces. Add to cucumber bowl.
7. Add canned corn to the egg and cucumber bowl.
8. Finely chop the green onion and send to the rest of the products.
9. Chop the dill and add to a bowl.
10. Cut the squid into thin strips and add to the rest of the salad.
11. Salt and pepper the salad and stir.
12. Add mayonnaise.
13. Mix everything again.
14. Place the salad leaves on a serving plate. Top with salad, garnish with chopped green onions if desired and serve.
15. Bon Appetit!