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Heat a large skillet over medium heat. Add the
Canola Oil (1 Tbsp)
. When the oil is hot, add the
Spicy Thai Sausages (1 lb)
, cut side down. Cook, turning once or twice, until it’s a bit browned, cooked through, and reaches a safe temperature, 4-5 minutes on each side.
Armenian Cucumbers (2)
in ice water and let stand for about 15 minutes.
Whisk together the juice from the
Dijon Mustard (1 Tbsp)
Extra-Virgin Olive Oil (2 Tbsp)
Maple Syrup (1 tsp)
until it has emulsified, then stir in the
Fresh Chives (1/4 cup)
. Toss the veggies with the dressing using your clean hands.
Serve the salad topped with
Sea Salt Flakes (to taste)
alongside the sausage.
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