Place vinegar in a small saucepan over medium heat and simmer until reduced by half. Set aside.
Cut avocados in half lengthwise and remove pit. Take a knife and score avocado halves into small cubes, leaving outer shell intact (see photo).
In a small bowl mix together orange segments, cucumber, cilantro, almonds, lemon juice, canna-oil, salt and pepper. Toss to mix then stuff into the hollows of the avocado halves. Take a spoon and top each salad with a generous dab of balsamic reduction, using more to decorate the plate. Serve.