Add all ingredients to a small mixing bowl and whisk well. Set aside for at least a half hour, if possible, to let the flavors meld. Taste, and add more salt if needed, one pinch at a time.

Bring a medium pot of water to boil. Add the ramen noodles and reduce heat slightly to maintain an active simmer without boiling over. Cook for three minutes (or according to package directions). Drain in a colander and set aside to cool to room temperature (this takes just a few minutes).

When the ramen noodles have cooled, toss them with one tablespoon of olive oil plus two tablespoons of the vinaigrette. Divide the noodles evenly between two entree-sized bowls. Top each bowl with half of the sliced tomatoes and avocados, and drizzle the remaining vinaigrette evenly over each. Garnish with minced basil.