Servings: 4Ingredients6 cups sliced crisp celery (about 1 large bunch, thinly sliced)1/2 cup full-fat mayonnaise2 tablespoons fresh lemon juice (or to taste)Salads
1 teaspoon kosher salt, plus more to tasteFreshly cracked black pepper, for garnish (optional but recommended)DirectionsPrep the celery: Rinse the celery stalks thoroughly under cool running water, paying attention to any grit trapped in the ribs. Pat dry with a clean kitchen towel or paper towels. Trim off the ends and any wilted leaves. Thinly slice the stalks crosswise into bite-size pieces; you want enough surface area so the creamy dressing can cling to the celery and create that glossy, crunchy texture.Make the creamy dressing: In a medium mixing bowl, whisk together the mayonnaise, fresh lemon juice, and kosher salt until completely smooth. The mixture should be thick but spoonable, with a tangy edge from the lemon. Taste the dressing and adjust the lemon or salt slightly if you like a sharper or more seasoned flavor, keeping in mind that the celery will dilute the intensity a bit.MayonnaiseVariations & TipsGardeningTo keep this salad true to its low-carb, four-ingredient spirit, treat add-ins as optional extras rather than essentials. For a touch of sweetness and contrast, you can fold in a few tablespoons of very finely diced red onion or a small handful of chopped celery leaves, but remember that each addition moves you beyond the original four-ingredient concept. If you prefer a slightly lighter dressing, replace 2 to 3 tablespoons of the mayonnaise with plain Greek yogurt; this keeps the creaminess and tang while trimming the richness.SaladsFor a more pronounced bite, substitute part of the lemon juice with apple cider vinegar, tasting as you go so the dressing doesn’t become too sharp. A pinch of garlic powder or onion powder can deepen the flavor without changing the texture. If you need this salad dairy-free, stick with a good-quality mayonnaise that contains no milk products and skip any yogurt substitutions.Food safety tips: Always keep the salad refrigerated at 40°F (4°C) or below, since mayonnaise-based dishes can spoil if left at room temperature too long. At parties or potlucks, avoid letting it sit out for more than 2 hours total (1 hour if the room is very warm or the gathering is outdoors in summer). Use clean utensils each time you serve or taste the salad to prevent cross-contamination. Store leftovers in an airtight plastic container and enjoy within 2 to 3 days for best crunch and flavor; discard if there is any off smell, separation that doesn’t stir back together, or visible mold