To make the crunchy salad topper:

Heat 2 1/2 tablespoons of extra-virgin olive oil in a nonstick skillet over medium heat. Add the grated Panela cheese, stir to mix with the oil, then spread in an even layer to cook.

After 2 minutes, add the pistachios and cumin seeds to the Panela cheese and continue to cook, stirring frequently and spreading back out, until the Panela cheese is crisped and brown, 6 - 8 minutes. Remove from the heat and spread the crunchy salad topper onto a plate, allowing it to cool. The salad topper will crisp up as it cools down.

To assemble the salad:

Add the lettuce leaves and shallots to a large mixing bowl. Season with salt and pepper, keeping in mind that the Panela cheese itself will be salty. Add half of the lemon and lime juices and half of the lemon and lime zest to the mixing bowl as well as the cilantro. Drizzle with the remaining olive oil and toss to combine with your hands or tongs.

Arrange the dressed lettuce leaves on a serving platter, cup side up, to catch the toppings. Scatter the cucumber and green onion across the top of the lettuce leaves, followed by the cooled and crisped crunchy salad topper. Last, add the diced avocado to the salad.  Serve immediately.