Ingredients

4 servings

　　1/4 pound cooked deli ham, sliced 1/4 inch thick, finely diced

　　1 celery rib, from the heart, finely chopped

　　A couple of spoonfuls of green salad olives with pimiento, drained, finely chopped

　　2 tablespoons chopped fresh flat-leaf parsley

　　2 tablespoons mayonnaise (just enough to bind the salad)

　　1 tablespoon prepared yellow mustard

　　1 large dill pickle, finely chopped

　　1/4 small red onion, finely chopped

　　Salt and freshly ground black pepper

　　1 long English (seedless) cucumber (the one wrapped in plastic)

　　

Step 1

In a bowl combine the ham, celery, olives, parsley, mayonnaise, mustard, pickle, red onion, and salt and pepper to taste. Reserve.

　　

Step 2

Cut the cucumber into 1 1/2-inch-thick disks. With a melon baller scoop out a little bit of the center of each cucumber disk to create a cup. Fill each cup with a heaping tablespoon of the ham salad. Serve cold.

　　Rachael Ray's 30-Minute Get Real Meals