In a small bowl, combine chopped Thai basil, grated ginger, sugar, sea salt, black pepper, rice wine vinegar, champagne vinegar, and lemon juice with a whisk. Slowly stream the avocado oil into the bowl while whisking the vinaigrette. Pour the Thai Basil Ginger Vinaigrette over the cucumber noodles, red onion, and grape tomatoes. Toss the salad together using tongs or salad fork until fully combined. Serve immediately or refrigerate until ready to serve.