In a large bowl whisk together the yogurt, mayonnaise, honey, vinegar, sea salt, and ginger powder until combined.
Add the raisins, celery, and broccoli to the yogurt mixture. Gently fold the veggies and fruit into the yogurt until evenly covered in the dressing.
Cover and chill the salad in the refrigerator for 30 minutes to 12 hours.
Sprinkle the salad with almonds and serve cold!
Notes
1. Leftover salad keeps covered in the refrigerator for 4-5 days. For best results garnish the salad with almonds right before serving; almonds refrigerated on top of the salad will get soggy. 2. The best apples for this recipe are sweet and crisp apples. I recommend gala, fuji, Honeycrisp, and Cameo apples. 3. Toasted slivered almonds can substitute for the sliced almonds. 4. You can chill the salad for 30 minutes up to 12 hours before serving.