Thai Salad with Tempeh

1/3 cup water
4 ounces tempeh*, sliced
8 ounces Romaine lettuce (4½ to 5 cups chopped)
2 stalks of celery chopped
1 cup white bottom mushroom, sliced
3 scallions, chopped
½ red sweet bell pepper, thinly sliced
½ avocado sliced
½ cup cilantro, chopped

Boil water in a skillet or wok, add tempeh, and cook both sides for a few minutes each. Put tempeh aside to cool. Combine all the vegetables in a bowl, toss, divide salad in seving dishes, arrange tempeh on top, and serve with Thai Peanut Dressing below.

Thai Peanut Dressing Serves 6

¾ cup water
¼ cup coconut milk
2 tablespoon low sodium soy sauce
1 inch fresh ginger root, finely chopped or grated
2 cloves of garlic, crushed
1 tablespoon peanut butter

Place all the ingredient in a blender and blend until smooth and creamy. Pour over the salad before eating.