Crisp Celery Salad
Picture from google
2 Tablespoons fresh lemon juice
4 teaspoons olive
1 teaspoon Dijon mustard
Tiny pinch of organic sugar (optional)
coarse salt and ground pepper
5 celery stalks, ends tripped and sliced 1/2 inch diagonally
1 cup torn celery leaves (if not available one can use parsley)
1/4 cup chopped sweet onion
1/4 cup finely chopped bell pepper (can use green, yellow or red or  as you please)
In a large bowl, whisk together lemon juice, oil and mustard and very tiny pinch of organic sugar;  season with salt and pepper.   Add celery, celery leaves, peppers and onions, toss to combine.
Serve at room temperature or chilled.
Low carbs and calories.