Squid salad with rice, onions, eggs and herbs
Ingredients
- 4 tbsp long grain rice
- 3 eggs
- 1 onion
- 150 g canned squid
- Salt, to taste
- Pepper, to taste
- Mayonnaise, to taste
- Fresh herbs, to taste
- Leads lettuce , to taste
Utensils
- pot
- knife
- cutting board
- bowl
- spoon
Instructions
- Boil the rice in a saucepan for approx. 12-15 minutes until al dente.
- Boil the eggs hard for approx. 10 minutes.
- Let both cool down.
- Cut the onion and squid into small pieces.
- The eggs on a coarse grater Grate or dice with a knife.
- Chop the fresh herbs finely.
- Put everything in a bowl.
- Season with salt, pepper and mayonnaise and mix well.
- Serve the finished squid salad on a plate with lettuce leaves.
