In a medium bowl, whisk together 3 Tbsp plain Greek yogurt, 1 Tbsp olive oil, 2 tsp lemon juice, 1 clove grated garlic, salt and black pepper to taste and a dash of hot sauce. Add 2 cups shredded carrot and 2 stalks of celery, thinly sliced, tossing to coat. Makes 2 ½ cups.