In a food processor, combine the fresh mint, Greek yogurt, minced garlic (if using), lemon juice, apple cider vinegar, honey, and a pinch of salt and pepper. Blend until smooth, about 1–2 minutes.

Wash the cucumbers thoroughly, then slice them thinly or chop them into uniform pieces, about ¼-inch thick.

Wash your apples and slice them into thin wedges or small chunks, keeping the skin for texture.

In a large mixing bowl, gently toss the prepared cucumbers and apples together.

Drizzle the creamy yogurt dressing over the salad and toss until well-coated.

Serve immediately on a chilled plate, garnishing with additional mint or a sprinkle of salt.