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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