I am a lover of salads. It’s a rare day that I don’t have a large salad for one of my meals. Occasionally though, the thought of making yet another large salad is unappealing. When I want to jazz things up, I will make a raw dish like zucchini pasta, a collard wrap, or soup. The other day, my creative juices were flowing, and these festive tacos were the result. They are bursting with flavor and are beyond amazing. I combined crisp apples with crunchy raw vegetables and the sweet pop of pomegranate arils and tossed it all in a sweet and salty dressing. Garnish with pepitas (I added them after I took the pics). Heaven. 
Normally, I marinate the collard wraps so they are soft and lose some of the bitter bite. I chose not to do that for this recipe because I wanted it to be more like a hard taco shell (as much as a collard leaf can be) than a soft, pliable burrito wrapper. The lack of bitterness in the shell was a pleasant surprise. I’d encourage you to try it out. Nibble an end of the leaf. If it’s too bitter, a lemon and salt rub will solve the problem.
Let’s take a minute to talk about sodium. I don’t think salt is a demon food, but I don’t think that it should be consumed with abandon either. We should be eating way less salt than we do, but people often forget that increasing dietary potassium is just as important. Even mainstream outlets are recognizing the important role that potassium plays in our lives. I’ve found that as I switched over to a well-rounded whole foods vegan diet (bonus: a diet that is naturally high in potassium!), I wanted to use salt less and less. It is a wonderful agent for creating more pronounced flavor, but a pinch will do. Let’s not use salt as a crutch to overstimulate our taste buds. Let’s appreciate each food for what it is!
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