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Start by opening a can of sardines that are packed in olive oil and mash them in a bowl.
Next, take the mini cucumber, scoop out the seeds to prevent excess moisture, and chop it into small pieces.
Chop the green onion and add it to the sardine mixture.
If you like, dice the dill pickle and mix it in as well.
In a separate bowl, prepare the sauce by combining the Greek yogurt, dijon mustard, garlic powder, and season with salt and pepper to your liking.
Finally, mix the sardine mixture with the sauce until everything is well combined.