In a large mixing bowl, combine the shredded carrots and diced green apples.
In a separate small bowl, whisk together the Greek yogurt, mayonnaise, honey (or maple syrup), lemon juice, and sea salt until smooth and well combined. This is your creamy dressing.
Pour the dressing over the carrot and apple mixture. Toss gently to ensure all the ingredients are evenly coated.
Fold in the lightly toasted chopped walnuts.
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill.
Before serving, give it another gentle stir. Garnish with fresh chopped parsley, if desired, and serve immediately.
💡 Chef’s Tips
For extra crunch: Lightly toast your walnuts in a dry pan over medium heat for 3-5 minutes, stirring frequently, until fragrant. Let them cool before adding to the salad.
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