In a large nonstick skillet, heat 1 1/2 tsp. olive oil over medium. Add the sliced onion, turkey and cumin; season with salt. Increase the heat to medium-high and cook, breaking up the turkey with a spoon and stirring often, until the turkey is cooked through and the onion begins to caramelize, 7 to 8 minutes. Add 1/4 cup salsa; cook, stirring often, until the salsa is absorbed, about 1 minute. Remove the turkey mixture from the heat.
In a large bowl, whisk the remaining 1/2 cup salsa and 1 tbsp. olive oil. Toss with the greens and tortilla chips. Transfer the salad to a platter or divide among 4 bowls. Top with the warm turkey mixture and avocado slices.