Instructions

• Toast and chop the nuts: heat a dry skillet over medium heat, add the 1 cup walnuts or pecans, and toast, stirring or shaking the pan, until fragrant and lightly browned (about 3–5 minutes). Transfer to a plate to cool, then chop coarsely.
• Prepare the produce: wash the apples, celery, grapes, and parsley. Core and chop the 2 tart apples into bite-size pieces. Thinly slice 3 to 4 celery ribs to yield 2 cups of thinly sliced celery; set aside several celery leaves for garnish. Halve the 1 cup grapes. Chop 2/3 cup fresh parsley and reserve a little extra chopped parsley for garnish.
• Make the dressing: in a large bowl, whisk together 1/4 cup whole-milk Greek yogurt, 2 tablespoons mayonnaise, 1 tablespoon fresh lemon juice, 1 teaspoon honey, and 3/4 teaspoon sea salt. Add freshly ground black pepper to taste and whisk until smooth.
• Combine the salad: add the chopped apples, sliced celery, halved grapes, toasted chopped nuts, and 2/3 cup chopped parsley to the bowl with the dressing. Gently toss until everything is evenly coated.
• Taste and adjust seasoning with more freshly ground black pepper if desired.
• Transfer the salad to a serving platter or bowl, garnish with the reserved chopped parsley and celery leaves, and serve.