Crunchy Veggie Medley with Tangy Olive Dressing | DishGen Recipe

Ingredients

• 2 cups celery, chopped
• 1 cup bell pepper (red or yellow), diced
• 1 cup Brussels sprouts, halved
• ½ cup green olives, pitted and sliced
• 1 cup fresh pennywort leaves, rinsed
• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey or agave syrup
• Salt and pepper to taste
• 1 teaspoon lemon juice