Cook the Spicy Chicken Sausage (0.5 pound) using the method of your choosing-grill, saute, bake, or boil. Slice the sausages into 1/2" rounds.
Peel the Garlic (2 clove). Peel, pit, and slice the Hass Avocado (1). Crumble the Queso Fresco (1 cup). Rib, deseed, and thinly slice the Jalapeño Pepper (1). Thinly slice the Red Onion (1/4). Slice the Plum Tomato (3) crosswise.
In a blender, combine the Fresh Cilantro (1 1/2 cup), garlic, Lime (1), Red Wine Vinegar (2 tablespoon), Olive Oil (1/2 cup), Kosher Salt (1/2 teaspoon), and Ground Black Pepper (1/2 teaspoon). Puree until smooth. Taste and season as desired.
On a large platter, assemble salad by layering small red onion, plum tomatoes, jalapeno pepper, sausage slices, avocado, queso fresco, and cilantro leaves. Garnish with Lime (1) and drizzle with cilantro dressing. Serve and enjoy!