Reggae Octopus and Succotash

Name: Reggae Octopus and Succotash
Yield: Yield: 1 serving
Cuisine: American
Ingredients: 2 stalks celery, chopped; 2 garlic cloves, smashed; 1 onion, chopped; 1 ounce ginger; ½ teaspoon fresh thyme; 1 teaspoon allspice; Extra-virgin olive oil, as needed; 2 ounces lima beans; Salt & pepper, to taste; Pepper, to taste; 1 tablespoon unsalted butter; 8 ounces fresh octopus; 2 quarts water; 1 teaspoon extra-virgin olive oil; 2 tablespoons salt; 3 ounces callaloo or spinach; Salt, to taste; 2 tablespoons water; Fresh thyme, as needed; Succotash Salad; 2 tablespoons onion, chopped; 2 garlic cloves, chopped; Callaloo; Reggae Octopus; Balsamic vinegar, as needed; ½ teaspoon scotch bonnet pepper, chopped; 2 tablespoons extra-virgin olive oil; ½ teaspoon salt; 1 teaspoon lemon juice; 1 ounce avocado, sliced