1 small, thin Serrano chili, diced 1 garlic clove 3 tbsp fresh lime juice 1 tbsp dark brown sugar 1 1/2 tbsp Asian fish sauce 3 grapefruits, peeled and segmented 1 medium carrot, peeled and shredded 1/3 cup cilantro leaves 3/4 lb jicama, peeled and seeded 2 tbsp crushed and roasted pistachios
In a small bowl, whisk together vinaigrette ingredients. In a large serving bowl, toss together salad ingredients. Lightly coat with vinaigrette. Scatter pistachios on top and garnish with 2 tbsp of remaining cilantro leaves.
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