Begin by grating the 2 large carrots using a box grater or food processor, aiming for fine shreds for maximum texture. Wash and chop the 2 sweet apples into bite-sized pieces. Pat the apple pieces dry with a paper towel and set aside in a large mixing bowl.

In a medium mixing bowl, combine the 1 cup of yogurt with the juice of one fresh lemon and a pinch of salt. Whisk together until the mixture is smooth and creamy.

Add the grated carrots to the bowl with the chopped apples and pour the creamy yogurt dressing over the mixture. Toss gently until everything is evenly coated.

Cover the bowl and refrigerate the salad for at least 1 hour. Serve chilled.