Reggae Octopus and Succotash

Name: Reggae Octopus and Succotash
Yield: Yield: 1 serving
Cuisine: American
Ingredients: Callaloo; 1 ounce assorted cherry tomatoes; 1 ounce avocado, sliced; 1 teaspoon extra-virgin olive oil; 2 garlic cloves, chopped; ½ teaspoon salt; 1 teaspoon lemon juice; Balsamic vinegar, as needed; Reggae Octopus; 1 ounce ginger; Fresh thyme, as needed; Salt, to taste; Pepper, to taste; 2 ounces lima beans; 1 teaspoon allspice; 2 tablespoons salt; Succotash Salad; 2 ounces okra, blanched, sliced; 2 tablespoons scallion, sliced; 2 quarts water; 8 ounces fresh octopus; 1 onion, chopped; 1 ounce chickpeas, cooked; 2 stalks celery, chopped; ½ inch on the bias; ½ teaspoon scotch bonnet pepper, chopped; 2 tablespoons extra-virgin olive oil; 2 garlic cloves, smashed; Salt & pepper, to taste; Extra-virgin olive oil, as needed