kosher/sea salt (I use Diamond Crystal; use half for table salt)
freshly ground black pepper
Gather all the ingredients. If your walnuts are not roasted, put them in a frying pan (without oil) and toast on medium heat until fragrant.
In a large bowl, whisk all the ingredients for Yogurt Dressing.
Cut the celery diagonally into thin slices. Add to the dressing.
Cut the apples into quarters and then remove the core. Then cut each quarter into ¼ inch (cm) thick slices. Then cut the slices in half.
Add the apple slices and 1 Tbsp lemon juice in another bowl and toss all together. This will prevent the apples from turning brown.
Transfer the apples, leaving the lemon juice behind, to the salad. Then add raisins and walnuts. Toss all together to coat with the dressing. You can chill the salad till serving, or serve immediately.
You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days.