Start by grating or shredding approximately two cups of fresh carrots. Wash and slice two medium apples into thin matchsticks, then pat dry with a paper towel.

In a medium bowl, combine half a cup of yogurt with the juice of one lemon. Add a pinch of salt and pepper, whisk until smooth.

In a large mixing bowl, combine the grated carrots and sliced apples. Pour the dressing over the top and gently toss.

Cover the bowl with plastic wrap or transfer to an airtight container. Chill in the refrigerator for at least one hour.

Before serving, give the salad a gentle toss and serve in bowls or plates, garnished with optional add-ins.