Wash the cucumbers and apples under cool running water. Slice them into thin, even pieces, about ¼ inch thick.

Wash and slice the celery into small pieces and add to a large mixing bowl with cucumbers and apples.

Roughly chop ¼ cup of nuts and add them to the salad mixture. Toss gently to combine.

In a separate bowl, whisk yogurt, mayonnaise, honey or maple syrup, apple cider vinegar or lemon juice, and Dijon mustard until smooth.

Pour the dressing over the salad and gently toss to coat each piece without bruising the ingredients.

Chop the herbs and sprinkle over the salad. Refrigerate for at least 15-20 minutes before serving.