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Fennel and Celery Salad with Pumpkin Seeds

['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', '3/4 cup Parmesan cheese shavings (about 1 1/2 ounces)']

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. Toss in most of cheese; top with remaining cheese.

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