for the lemon basil vinaigrette
1 heaping teaspoon lemon zest (from about one large lemon)
2 teaspoons minced lemon basil (or 1 1/2 teaspoons sweet basil)
2 tablespoons lemon juice (from large lemon or two small)
2 tablespoons white wine vinegar
2 tablespoons extra virgin olive oil
1 tablespoon honey or agave
1/2 teaspoon kosher salt (plus more as necessary, to taste)
for the noodle bowls
3 packages ramen noodles, flavor packets discarded
1 tablespoon extra virgin olive oil
1 avocado, diced
1 pint cherry tomatoes, sliced into disks or quartered wedges
1 tablespoon lemon basil or sweet basil, minced
prepare the vinaigrette
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.
prepare the noodle bowls
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.