Averie Cooks

-1 To a medium bowl, add the mayo, Greek yogurt, sugar, lemon juice (make sure to zest the lemon before juicing it and reserve the zest if you're going to garnish your salad with the zest later), optional poppy seeds, and whisk to combine until smooth; set aside.
-1 To a separate large bowl, add the apples, grapes, optional pineapple, celery, half the nuts, evenly drizzle the dressing over the top, and stir and toss to combine and coat evenly.
-1 Taste and if desired, add salt, to taste. I recommend adding some to balance the sweetness in this salad.
-1 Evenly sprinkle the remaining half of the nuts over the top.
-1 Optionally and evenly sprinkle the parsley and optional lemon zest to garnish.
-1 Optionally plate the salad in large leaves of Bibb lettuce (or butter lettuce will work) or simply serve family-style out of the mixing bowl, or plate on individual salad plates, minus the bed of lettuce underneath.
-1 Salad is best fresh but can be made up to 4 hours ahead of time.***** (See Notes)