Slice everything thinly and evenly. Start by slicing the celery ribs on a bias for maximum crunch and a little visual flair. Cut the English cucumber into half-moon shapes—keep the skin on for color and texture. Core the green apples and chop them into matchsticks or thin slices; you want them about as thick as your celery, but don’t stress too much about perfection.

Chop your herbs and veggies. Toss a big handful of dill and some red onion onto your cutting board. Give the dill a rough chop to keep its feathery look, and dice the red onion pretty finely so its flavor mixes through the whole salad instead of overwhelming a single bite.

Mix up the lemony dressing. In a big bowl—large enough to toss everything later—add olive oil, freshly squeezed lemon juice, some lemon zest, salt, a small pinch of sugar, and black pepper. Whisk it all together until it looks shiny and the salt dissolves. You’ll catch the aroma of that lemon right as you start whisking.

Toss the salad until glossy. Add all your sliced celery, green apple, cucumber, chopped dill, and onion to the bowl with the dressing. Use your hands or big salad tongs to toss everything together so each piece gets lightly coated. Keep tossing until you see a nice sheen and everything seems evenly mixed—no soggy bits, no clumps of dill.

Let it chill (if you have the patience). For the best crunch and flavor, let the salad sit while you finish prepping the rest of dinner or set the table. Even ten minutes helps the veggies soak up that lemony brightness. But honestly, it’s great straight away too—don’t stress if you’re in a rush.

Serve and enjoy. Pile onto a platter or scoop right into bowls. If you want a little extra, scatter some more dill or black pepper over the top just before serving for bonus aroma and a pop of green.