Pickle the watermelon rind up to a couple of days before. Bring apple cider vinegar to a simmer in a small pot with sugar, salt, cinnamon and clove until sugar and salt dissolves. Set aside.
In a large pot of boiling salted water, cook watermelon rind until tender, about 5-10 minutes. Drain and rinse in cold water. Cool to room temperature and add pickling solution and watermelon rind in a container. Refrigerate until use.
In a small mixing bowl, add balsamic and apple cider vinegars. Slowly whisk in pecan and olive oil. Season with salt and pepper to taste.
In a large mixing bowl, add Cut ‘N Clean Greens SuperKALE Salad Slaw and most of the dressing. Massage until desired tenderness and transfer to a plate. Add sliced peaches and pickled watermelon rind. Enjoy!
Recipe by Garrett Nishimori, Cut 'N Clean Greens Chef
Photo by Maryam Nikkhah, VC Foto