Recipe information
Yield
4 servings
Ingredients
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)
Preparation
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.
