Begin by washing and drying all your vegetables. Thinly slice the celery ribs on a bias to enhance texture and presentation.

Core and dice the green apples into bite-sized pieces, tossing them with a bit of lemon juice to prevent browning.

Cut the English cucumber into 1/4-inch half-moons, finely chop the red onion, and lastly, chop the fresh dill.

Set all the prepped vegetables aside in a large mixing bowl.

In a separate small bowl, whisk together the freshly squeezed lemon juice, lemon zest, olive oil, salt, sugar, and black pepper.

Keep whisking for about 30 seconds until the mixture is well emulsified and creamy.

Pour the prepared dressing over the bowl of prepped vegetables. Gently toss all the ingredients together using a large serving spoon.

Serve immediately or let chill in the refrigerator for up to 30 minutes to meld flavors.