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A refreshing salad with a Greek twist.
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In a large serving bowl, combine yogurt, lemon juice, dill and salt and pepper. Halve cucumbers lengthwise, scrape out the seeds with a spoon and thinly slice. Add cucumbers and onion to the bowl and combine until the cucumber is well coated. This dish can be served immediately, or can be left in the refrigerator for several hours to allow the flavors to develop.
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