To make the dressing, place the tahini, yogurt, lemon juice, water, and salt in a bowl and whisk to combine. Set aside.
Blanche the green beans, shred them a little, and place in the bowl. Spiralize the cucumbers, or thinly slice them lengthways using a julienne peeler and add them to the beans along with purslane or spinach. Add half of the almonds and half of the dressing, toss gently and arrange on four plates.
Top the salad with avocado, sprinkle with dukkah and reminded almonds, drizzled with extra dressing.