Roll the collards and then cut them into 1/4- to 1/2-inch slivers. If you prefer, add as much or as little (depending on how large a salad you want) of pre-chopped and cleaned kale. (This makes prep faster as the pre-chopped kale is ready to go from the bag and easy to find)
Use 1/3 cup of the vinaigrette and in a large bowl, massage the dressing into the greens. Let stand for at least 15 minutes.
A couple of hours before you serve your salad, or at least 30 minutes before, thaw the shrimp and toss with 1/2 cup of the vinaigrette to marinate for a bit.
Toss the greens with the yellow bell pepper and onion and two tablespoons more of vinaigrette. Place on a large serving platter.
Top the salad with the almonds and sunflower seeds.
Peel the grapefruit and slice it into half circles and place around the rim of the platter, on top of the salad.
Slice up the avocado into long slices and place next to the grapefruit around the platter.
Cut open the pomegranate and scoop seeds on top of salad.
Lastly, pinch some Maldon sea salt flakes and sprinkle across the top of the salad.