Start by washing and drying your apples and grapes. Chop the apples into ¼ to ½-inch pieces and halve the grapes. Thinly slice the celery, reserving the leaves for garnish. Toast and chop your walnuts or pecans in a dry skillet over medium heat for about 5 minutes until fragrant. Finely chop the fresh parsley.

In a large mixing bowl, combine Greek yogurt, mayonnaise, lemon juice, honey, sea salt, and black pepper. Whisk together until smooth and creamy.

Add the prepared apples, sliced celery, halved grapes, toasted walnuts, and chopped parsley into the bowl with the dressing. Gently fold the ingredients together until everything is evenly coated.

Before serving, taste and adjust the seasoning if necessary. Transfer the salad to a serving platter and garnish with additional parsley and reserved celery leaves.