Cucumber and rocket (Arugula) salad with sesame seeds and tahini dressing
Igor Gjozinski
3/26/2026
Updated on
5/7/2026
Public
 salad with sesame seeds and tahini dressing.png)
Cooking Video
Classification
Category:
Salad
Cuisine:
Not specified
Difficulty:
Easy
Servings:
2
Total Weight:
195g
Time Breakdown
Preparation
15m
Cooking
4m
Total Time
19m
Nutrition
2
115
Calories
2
3.5 g
Protein
2
7.2 g
Carbs
2
8.9 g
Fat
Sugar:
2.9 g
Fiber:
2 g
Saturated Fat:
1.3 g
Unsaturated Fat:
3.3 g
Trans Fat:
0 g
Cholesterol:
0 mg
Sodium:
2.1 mg
Calcium:
132 mg
Iron:
1.6mg
Potassium:
238.4mg
Salt:
0g
Ingredients 10
Servings:
Cucumber
100
Gram
12.0
0.6g
2.2g
0.2g
Rocket ( arugula)
50
Gram
12.5
1.3g
1.9g
0.4g
tahini
6
Gram
40.9
1.6g
0.8g
3.5g
Extra virgin olive oil
6
Gram
49.4
0.0g
0.0g
5.5g
Fresh lemon juice
6
Gram
0.7
0.0g
0.2g
0.0g
Dried sesame seeds
15
Gram
86.0
2.7g
3.5g
7.5g
cumin seeds
3
Gram
11.3
0.5g
1.3g
0.7g
Honey
3
Gram
9.1
0.0g
2.5g
0.0g
Black pepper
2
Gram
5.1
0.2g
1.3g
0.1g
White Balsamic Vinegar (White Condiment)
4
Gram
3.6
0.0g
0.8g
0.0g
Cooking Instructions
The peppery bite of the rocket (arugula) balances the cooling cucumber, while the toasted sesame seeds add a necessary "crunch" that makes the eating experience more satisfying. Tahini is the secret weapon here. While the cucumbers provide the volume, the healthy fats and protein in the sesame paste (tahini) signal to your brain that you are actually full. Without the fat from the dressing, you’d be hungry again in 30 minutes.
Prepare the Cucumber- Rocket Salad with Tahini Dressing
Cucumber: Peel the cucumber (optional) and slice it lengthwise. Scoop out the seeds with a teaspoon, then slice into half-moons.
Toast Seeds: In a small pan over medium-low heat, toast 1 tbsp of sesame seeds and 1 tsp of cumin seeds until the sesame is lightly golden. Remove from heat.
Tahini Dressing: In a small bowl, whisk 1 - 1.5 tsp of tahini with 1 tbsp of cold water until it lightens in color. Gradually add another teaspoon of water and whisk until it reaches a smooth, beige sauce consistency.
Emulsify: Stir in 1 tsp of white balsamic vinegar, 1 tbsp of olive oil, a squeeze of lemon juice, black pepper, and a few drops of honey. Whisk until smooth.
Assemble: Trim the arugula (rocket) stems. In a large bowl, toss the cucumber and arugula with 1/2 tsp of salt. Pour over the tahini dressing and toasted seeds, then toss gently to coat.