Low carb whole30 sesame ginger zucchini noodles with grilled pineapple, mango, and mint! Fresh, healthy, and low calorie dinner recipe loaded with healthy fats and my new favorite creamy sesame ginger sauce.

• 8 medium zucchini squash
• 1 tablespoon sesame oil

• 3 tablespoons almond butter
• 3 tablespoons tahini
• 2 tablespoons maple syrup homemade date syrup for whole30
• 2 tablespoons fresh grated ginger
• 3-4 tablespoons fresh squeezed lime juice
• 2-3 tablespoons water

• black sesame seeds
• chopped mint or cilantro

• fresh cubed pineapple
• fresh cubed mango
• fresh mint leaves

If you want to make this recipe whole30 friendly, sub the maple syrup for this homemade date syrup. Yum!

If you want to make this recipe whole30 friendly, sub the maple syrup for this homemade date syrup. Yum!

• 8 medium zucchini squash
• 1 tablespoon sesame oil

• 3 tablespoons almond butter
• 3 tablespoons tahini
• 2 tablespoons maple syrup homemade date syrup for whole30
• 2 tablespoons fresh grated ginger
• 3-4 tablespoons fresh squeezed lime juice
• 2-3 tablespoons water

• black sesame seeds
• chopped mint or cilantro

• fresh cubed pineapple
• fresh cubed mango
• fresh mint leaves

1. In a large fry pan saute the zucchini noodles with 1 tablespoon sesame oil. Cook for 6-8 minutes until soft (but not mushy).
2. In a blender puree the ingredients for the sesame ginger dressing until completely smooth.
3. Once the noodles are cooked, pour the sauce over them and top with sesame seeds and chopped mint leaves (or cilantro).
4. For the fruit skewers, layer on wood skewers, alternating between pineapple cubes, mango cubes, and fresh mint leaves. If you like, brush the skewers with coconut oil and throw them on the grill for a few minutes!