Cucumber Corn & Avo Salad

1 punnet ripe cherry tomatoes, halved
5 small Lebanese cucumbers, coined
2 large avocados, diced
1 large corn cob, cooked or raw, kernels removed

For the dressing:
1 tablespoon balsamic vinegar
1 tablespoon raw honey
Half tablespoon Dijon mustard
1/4 cup good quality olive oil
Pinch of salt

Toss salad ingredients into a bowl. Shake the dressing together in a small lidded jar (or just whisk it well with a fork), and drizzle over veg until just coated.

Photography + recipe adapted from Chelsea’s Messy Apron