Squid salad with rice and egg

A salad according to this recipe can be prepared at least every day, if you wish. And, it is worth noting, it may well arise, because the dish turns out to be really tasty and appetizing. And it is also quite satisfying, and so much so that for many, a squid salad with rice and an egg can be an excellent option for dinner.

Ingredients

• rice - 100 g
• large eggs - 4 pcs.
• medium-sized onion - 1 pc.
• apple cider vinegar - 2 tbsp l.
• dill - 4-5 branches
• canned squid - 300 g
• mayonnaise - 4-5 tbsp. l.
• salt, freshly ground black pepper - to taste

Directions

1. Prepare your squid salad ingredients. Rinse the rice in several waters. In a saucepan, bring 300 ml of water to a boil and season with salt. Put rice in it and cook until tender. Let cool.
2. Hard boil the eggs (10 minutes) and cool with running water. Wash the dill for the salad and pat dry with a paper towel. Remove coarse stems. Finely chop the remaining greens.
3. Peel the onion and cut into thin rings. Fold in a bowl and season with salt. Cover with apple cider vinegar and let sit for 10 minutes. Then rinse and pat dry.
4. Throw the canned squid on a fine sieve, collect the liquid. Cut the squids into thin strips. Measure out 2-3 tbsp. l. squid liquid and stir in cooled rice.
5. Peel and chop the eggs. Combine in a large bowl with rice, squid, dill, onions and mayonnaise. Season with salt and pepper to taste. Stir, transfer to a salad bowl and serve.