Crunchy Carrot Salad

3 medium carrots, peeled
1 stalk celery, thinly sliced
3 scallions, thinly sliced
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice
1 tablespoon pumpkin seeds

1. Grate carrots into thin strands.
2. Mix together carrots, celery and scallions with olive oil and lemon juice.
3. Toast pumpkin seeds and garnish salad with them and egg slices.

Makes 2 servings