Cucumber Salad with Blueberries and Pistachios

1. Peel cucumbers, then split lengthwise and scoop out seeds with a spoon. Cut each in half at an angle into ½-inch slices. In medium bowl, mix cucumbers with salt. Set aside for 20 minutes.
2. Meanwhile, cut celery at an angle into ½-inch slices; soak in ice water for 10 minutes. Drain, pat dry and pile into a serving bowl.
3. Smash garlic clove and peel. In small bowl, combine blueberries, garlic and vinegar. Set aside for 10 minutes. 
4. Pat cucumbers dry and add to celery; stir in pistachios, mint, parsley, basil and celery leaves. Remove garlic from blueberry mixture. Add blueberries and vinegar to salad; stir in chili flakes and olive oil. Season with black pepper. Toss ingredients to combine, adding more salt, vinegar and olive oil if desired. Serve immediately.

Photo courtesy of U.S. Highbush Blueberry Council