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Creamy cucumber salad

Virginia Willis’ Creamy Cucumber Salad

Serves: 8

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1/4 cup reduced-fat sour cream
1/4 full-fat buttermilk
Juice of 1/2 lemon, plus the zest of 1 lemon, preferably Meyer
1 clove garlic, minced
Coarse kosher salt and freshly ground black pepper
3 English cucumbers, sliced
1 sweet onion, very thinly sliced
1 cup sugar snap peas, cut into 1/2-inch pieces
2 stalks celery, thinly sliced


In a small bowl, combine the sour cream, buttermilk, lemon juice and garlic. Season to taste with salt and pepper. 

In a large bowl, combine the cucumber, onion, sugar snaps and celery. Stir in the reserved dressing and half of the lemon zest. Transfer to a serving bowl and season to taste with salt and pepper. Top with the remaining lemon zest. Serve immediately.

Photo: Virginia Willis

About the recipe

When it comes time to plan recipes for summer potlucks and cookouts, leave the tubs of watery, bland coleslaw and dull potato salad in the cold case at the supermarket and try this cool, creamy cucumber salad from Virgina Willis. This modern twist on the Southern classic includes sugar snap peas and celery for crunch, Meyer lemon for zip and a blend of sour cream and buttermilk to bring it all together.