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My take on avocado being an acquired taste is that it depends on the person. Me? I'm not a beer fan, and even the ones I tolerate are not going to be my pick for a pleasure drink at all.

Avocado though, I liked the very first time I tried it.

And I think that in this case, a single person being able to say both of those things is enough information to conclude that it's a matter of individual perceptions rather than something that's more generalized.

There's a good possibility that no matter how much you eat, how it's prepared, and/or what varieties you try, you'll never like it. The fact that you're open to it is cool though! I learned a long time ago that tastes can change, so I'm usually willing to retry things after a long enough span of time. I doubt I'd be quite as frequently revisiting anything as often as you seem to be.

I kinda agree with your take on the base flavor of avocados. They're mostly fatty, like butter, with a bit of grassy, a bit of earthiness, and that generic thing that tofu has that's almost umami, but never quite gets there (unlike butter, which does reach that level).

If you really want to go all the way into trying to acquire something resembling pleasure in it, I think you'll have to go broad. Start by looking for multiple varieties; haas isn't the only kind out there, and much like apples there's a wide range of taste.

Then, experiment with it. Generally, you don't eat avocado like an apple. It's either an ingredient, a condiment, or a base. The only time you wouldn't season an avocado is when it's part of something like a salad, where the overall dish provides a wider range of flavors. Some sliced avocado in a salad is akin to hard boiled egg slices. It's part texture, part taste.

Guacamole is another example of how to approach it. The other ingredients allow the avocado to be great. If you just mash avocado up and dip chips into it, it sucks. Could be worse, but it's a sad experience.

Look up some avocado toast recipes. A lot of them use some simple seasonings that do a great job at making avocados shine.

I do a generic avocado mash that gets used as a dip, spread, or the occasional side by itself. Mash the avocado, generously salt, pepper to tolerance. Minced onion and garlic, plus lime juice go in once you get the salt level right. It's all to palate, no set amounts. And, you can sub in onion powder and/or granulated garlic in a pinch. Texture isn't as nice, but that's not too big a deal.

That basic mash can be spread on some toasted rye with a nice poached egg and while a rather mild taste combo, really fulfills. Add in some bacon, maybe with or without some fresh greens, and you've got a full meal.

You can do some nice fruit salad with avocado! Cube it, some apples, some banana, then berries of choice. Toss in some citrus juice, season to taste, and it'll go great with most things you'd take on a picnic. The avocado there serves to break up the sweetness and balance the acidity.

You can chunk up avocado and add it to salsa for dipping, or as a condiment in a wrap.

All of that assumes you want to find a way to enjoy it, which isn't necessary. I found out a long time ago that the hoops I have to jump through to enjoy dry red wines end up so far away from what aficionados of reds enjoy that I'd rather just enjoy my whites instead. Maybe avocado is like that for you, where it isn't worth the work. No shame in that :)