Cucumber, Purslane, and Bean Salad – Rancho Gordo

Ingredients

• 4 cups cucumber slices (sliced into half-moons) (about 2 medium cucumbers)
• Salt
• 1/2 cup pumpkin seeds (pepitas)
• 1/2 cup freshly squeezed lemon juice (from 2 to 3 lemons)
• 1/4 cup apple cider vinegar
• 1/2 cup olive oil
• 1/4 cup canola or rice bran oil
• 4 cups cleaned purslane or watercress
• 1 to 2 cups cooked, drained heirloom beans such as Rancho Gordo Moro beans
• 1 avocado, pitted and diced
• Crumbled queso fresco, for garnish