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Raw Collard Greens Salad with Grapefruit and Avocado

Liza Graves
Try the delicious option of raw collards in place of your typical salad green. Grapefruit and avocado are the perfect addition, all tied together with a bright vinaigrette!
5 from 1 vote
Course Salad
Cuisine American


  • 2 bunches of collard greens washed and dried with the center vein removed.
  • Optional: pre-chopped and cleaned kale found in the vegetable section at Kroger this makes prep faster
  • 2- pound bag of frozen large and cooked shrimp. Peel if needed.
  • 1 pomegranate
  • 1/2 yellow bell pepper chopped
  • 1/3 cup thinly sliced red onion
  • 1/4 cup slivered almonds
  • 1/4 cup sunflower seeds
  • 1 ruby red grapefruit
  • 1 large ripe avocado
  • 1 cup basic vinaigrette recipe with 1 tablespoon of pureed ginger added recipe linked below
  • Maldon sea salt flakes


  • 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.
  • Enjoy!
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