cucumber snackers

My cucumbers have flourished this year.  The trouble is that I haven't found a way to preserve them for colder days, except by making pickles -- which half the residents of this house don't eat.  So I made one batch of pickles for myself and determined to deal with the rest of the cucumber surplus fresh.  These pretty snackers were a big hit with friends.  Three cucumbers disappeared likitty-split.

Zippy Ham Salad Cucumber Snackers 

1/4 lb deli ham, sliced thick and finely diced

1 celery rib, finely chopped

a couple of spoon fulls of green olives, drained and chopped

2 Tbsp parsley, chopped

2 Tbsp mayonnaise

1 Tbsp yellow mustard

1 dill pickle, finely chopped

1/4 small red onion, finely chopped

salt and pepper

a couple of cucumbers 

Combine everything but the cucumbers. 

Peel off half of the cucumber skin (more if it's tough).  Slice the cucumbers into 11/2 inch disks.  Use a melon baller to remove a scoop from the centre of each disk, making a little cup.  Fill the cups with ham salad.  Enjoy. 

Recipe from Rachel Ray's 30-Minute Get Real Meals (Clarkson Potter Pub., 2005).