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To make the vinaigrette, add the chopped cherry tomatoes, oil, apple cider vinegar, coconut aminos, minced garlic and dried oregano into a blender (or a bowl with an immersion blender). Process until smooth. Season with salt and pepper to taste. Store the vinaigrette in a container with a tight fitting lid at room temperature, to let the flavors develop.
To make the salad, add the arugula, sliced cucumber rounds and cherry tomato halves into a large salad bowl, toss to combine. Drizzle the salad with the tomato vinaigrette and garnish with the avocado slices. Serve immediately.
Store the remaining vinaigrette for up to 5 days in the refrigerator. Shake well before serving.