Like others, I've never cooked avocado or particularly wanted to. The nearest is a BALT where the avocado is slightly warmed by the contact with the bacon.
I have been making this a lot recently, though. Either as a starter, a breakfast, brunch or a just a snack.
Pitted avo filled with flying fish roe (salmon or even real sturgeon caviare would be better of course, but not available to me). Dressed with a mildly vinegary, simple vinaigrette of oil and white Chinese rice wine vinegar. Served with cold, Chinese sea grass and black pepper.
