Begin by shredding or julienne cutting about three medium-sized carrots and two crisp apples. Pat apples dry with a paper towel.

In a large mixing bowl, combine the shredded carrots and apples, stirring gently to incorporate.

In a separate bowl, whisk together about one cup of yogurt and a couple of tablespoons of freshly squeezed lemon juice until smooth.

Pour the yogurt dressing over the carrot-apple mixture and gently toss using salad tongs.

Cover the bowl with plastic wrap or refrigerate for at least one hour to enhance flavors.

Give the salad a quick toss before serving cold as a side dish or standalone lunch.