Ingredients

• 2 tablespoons extra virgin olive oil
• 2 tablespoons light mayonnaise
• 1 teaspoon brown mustard
• 1 tablespoon lemon juice
• 1/4 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups chopped celery
• 1 cup chopped sweet onion
• 1 cup diced red bell pepper (or green bell pepper)
• 2 ripe Hass avocadoes, peeled, pitted and chopped into 1/2 pieces