Salads never used to be “guy things.” When I was growing up and cutting my teeth on fishing, I never said, “Hey! I hope we catch enough fish to make a big fish salad!” Back then a tuna salad sandwich was okay, but leftover fried fish was the lunch of the realm.

Fish salad? No way!

However, today the rules have all changed. Just look at Arnold SchwartzenMuscle. (May the Schwartz be with you).

Does Arnold eat salad?

You bet your wrasse he does. And you can bet your last whitebait and finger mullet, too.

Does he eat canned tuna?

That’s probably not his first, second or third choice. He would be in Dutch with my mother, who could eat tuna salad for lunch every day.

Fish and seafood arrive in many varieties and are packaged in many ways, most of which can be incorporated into some type of salad.

For example, in the Orient they love to dry fish. Right now, I have several small packages of Japanese-dried bonito for soups, rice and salads. Can you believe it, dried “footballs” (bonito) pulverized and packaged?

Actually you might find them very tasty if you haven’t tried them before. Chances are if you’ve eaten in sushi bars and Japanese restaurants, you have had these flakes incorporated into some of your dishes. There’s bound to be some bonito mixed in with all that higher-grade tuna. Dried bonito flakes are excellent, if you’ve educated your palate for them. (There’s nothing worse than taking a “dumb” tongue to lunch. Trust me, I used to do it all the time.)

Of course, salads aren’t just for lunch anymore. A salad dinner can be fine, especially if it incorporates seafood for protein and bulk, not to mention the healthy qualities of seafood. And, of course, fresh-caught seafood in these salads is even better.

An old friend used to make a dinner salad that was just plain simple, yet spectacular. Basically it was just mayonnaise, a bit of water, lettuce and salt. The salt leeches some of the “juice” from the lettuce and the flavor melds wonderfully.

I think this is where I first educated my tongue toward salad. Later I notched it up a level by adding seafood, namely shrimp. At least at first: Then came a fixation on adding other types of seafood. After that came the sampling of other seafood salads, such as Crab Louis, who—despite persistent rumor—was never King of France. Somewhere in there was Tuna Nicoise (pronouced “knee-swah.”) That salad originally was made from canned tuna, but I have never had or made it with canned tuna. Fresh is always best, whether with tuna or whatever.

Since I began getting into seafood salads, there have been countless different recipes I’ve tried or made up. I suggest you experiment with fish and shellfish you happen to favor, mixing them with greens, pasta and so on to invent your own personalized recipe repertoire. Until then, here is a recipe I made up. I am sure it exists elsewhere—it is too simple and delicious not to. Regardless, try it. It’s simple and good and can be presented with eloquence.

SHRIMP, LETTUCE AND PINEAPPLE SALAD
Serves 4 to 6

1 lb. peeled, de-veined shrimp

1 ⁄2 head of lettuce, coarsely chopped

1 cup pineapple, peeled, sliced and cut into coreless, bite-size wedges

1 ⁄8 to 1⁄4 tsp. salt (I like a bit more salt with iceberg)

1 ⁄3 to 1⁄2 cup mayonnaise

Water to round out the mayo (You can add more mayonnaise or a bit of water to get the “dressing effect.” Your call. I like to add a bit of water.)

In a mixing bowl, combine all ingredients and gently toss or stir.

In the bottom of salad bowls, place some shredded lettuce. Place heaping scoops of the salad atop the shredded lettuce. For a variation, try grilling your pineapple slices before cutting them into wedges. This salad could be a first course, or a meal. Good either way.

You have probably heard of Waldorf salad, which is sometimes called Waldorf-Astoria salad owing to the New York City hotel where it was created.

I was tempted to tinker with the basics of the Waldorf salad because not many apples grow in Florida. But some apple trees flourish in Florida and apples are always plentiful anyway. Besides, the Waldorf is a classic and deservedly so. All you need do different for the following salad is add some fresh Florida shrimp. Best to dip or castnet your own shrimp, which you can do year around in much of Florida.