3 celery stalks, cut crosswise into paper-thin slices
1 small fennel bulb, trimmed, halved vertically, sliced paper-thin
1/2 cup fresh Italian parsley leaves
1/4 cup toasted salted pumpkin seeds (pepitas)
2 tablespoons olive oil
1 tablespoon fresh lemon juice
Combine celery, fennel, parsley, and pumpkin seeds in large bowl.
Whisk oil and lemon juice in small bowl.
Season with salt and pepper; toss with vegetables. Serve