Quick-Pickled Cucumber Salad with Watermelon and Blueberries

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3 cups sliced Persian cucumbers (about 1 pound, 4 to 5 Persian cucumbers, cut into 1/2-inch half-moons)

2 cups cubed seedless watermelon (3/4-inch cubes) (about 10 ounces) 

1 pint blueberries (6 ounces) 

3 tablespoons olive oil 

2 tablespoons chopped fresh dill, plus extra fronds for garnish 

2 tablespoons honey 

2 tablespoons relish 

2 tablespoons vinegar 

1 tablespoon whole-grain Dijon mustard 

1/2 teaspoon celery salt 

Kosher salt and freshly ground black pepper