Heat a non-stick skillet over medium. Add turkey and season with salt. Cook until browned and no longer pink, stirring frequently to crumble.
Drain and rinse beans; chop tomato and cilantro; shred lettuce.
Remove turkey from the heat and stir in the tomato, cilantro, corn, cumin, and 1/2 cup beans.
Add the meat of the avocado to a blender, along with the sour cream, lime juice, cilantro, salt, and pepper; blend well.
Divide lettuce into 4 servings. Top with meat mixture, cheese, chopped olives, and sliced green onion; drizzle the dressing over top.
Serve with tortilla chips and blueberries on the side.