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