3 lg., firm apples, in chunks
Juice from 2 lemons
1 lg. orange or 2 tangerines, in sections
1 stalk chopped celery
1/4 c. raisins or dried currants
1/2 c. toasted cashews

DRESSING:

1 c. yogurt
1 sm., ripe avocado (1 c., mashed)
1/2 tsp. freshly grated lemon rind
3-4 tbsp. honey (to taste)

Soak the apple chunks in half the lemon juice. Combine remaining lemon juice with the dressing ingredients in the jar of a blender. Puree until very smooth. Toss together all ingredients with the dressing. Taste to adjust lemon-honey balance (you might add additional juice or rind). This salad is a meal in itself.