Sabu's Purple Kale Salad

The lemons are for the zest only. The recipe already calls for apple cider vinegar which is an acid too. Use the zest if two lemons, not the juice. In the step where they say to add the olive oil, I’m sure the mean the olive oil mixture with the ACV, maple syrup, etc. The picture has Parmesan shavings and the recipe doesn’t mention it, if you have some at home add it, if not, don’t. It’s not a necessary ingredient. I know the recipe should be reviewed before posting it, but it is a salad. If you don’t have acv use the juice of lemons, if you don’t have pecans, use walnuts, if you don’t have lemons, don’t worry about the zest, just use the ACV. It’s a salad! Let’s us common sense...

I would love it if you would answer the questions about the mistakes in this recipe:

1. You mention putting in the olive oil in 2 places. Which one did you mean?
2. You mention 2 lemons that you never say what to do with them. If they are supposed to be juiced, how many tablespoons should it amount to?
3. You have shaved parmesan on the top in the photo, but you never mention it in the recipe.
This recipe needs to be corrected.

Did so e one forget to add shaved parmesan to the recipe? Or is that something else scattered over this salad?

Same comment about the lemons. What to do with other 2

The ingredients for Sabu's Purpke Kale Salad list three lemons. In the instructions, though, regarding lemons, it says only to add the zest of one lemon. How are the lemons to be used? Are two to be juiced, with the juice added to the dressing? Sounds delicious, but readers need the lemon details! Thank you.