2 bags mixed salad leaves (arugula, baby spinach, mizuna, watercress)
400 grams (14 ounces) canned red kidney beans, rinsed
150 grams (5 ounces) black pepper feta cheese, cubed
3 firm ripe avocados, cubed
1/2 cucumber, sliced into long thin ribbons using a vegetable peeler
125 milliliters (1/2 cup) balsamic vinegar
80 milliliters (1/3 cup) extra-virgin olive oil
1 teaspoon honey
Salt and freshly ground black pepper
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