Close your eyes. You’re on a beach. The sun warms your face. With an icy mai tai in one hand and a pair of chopsticks in the other, you dig in to your oceanside lunch. A sour pop, a juicy smack, and a tinge of heat builds as you eat. Rich salmon and creamy avocado anchor this aromatic, flavor-packed poke—the now-ubiquitous raw-fish chopped salad from Hawaii. This dish was born out of a craving for something light with plenty of depth. A pleasant crunch and sweet tang from Opal apples gives our recipe a refreshing bite. Make it for someone you want to take on vacation—and don’t forget the mai tai.