Portland Innovator Chef Joshua McFadden, Ava Gene’s Restaurant
Chef McFadden says “This cucumber, celery, blueberry and pistachio salad hits every flavor note — sweet, sour, salty, bitter…and it’s all kinds of crunchy. The more herbs you pack in there, the better. Mint, parsley, basil, and celery are just the beginning — you can add sorrel, every kind of basil you can find, chives, even some cooked grains or couscous. Serve this with grilled lamb, friends, the great outdoors, and cold pink wine.”