In a large sauté pan over medium-high heat, add 1 tablespoon of the olive oil and swirl to coat the bottom of the pan.
When the fat is hot, add the cashews and toast, shaking the pan to keep them from burning, until lightly browned, 2 to 3 minutes.
Transfer to a cutting board, roughly chop, and let cool.
In the same skillet over medium-high heat, heat the remaining tablespoon of olive oil.
Add the mushrooms and cook, stirring, for 3 minutes. Add the bell pepper, green onion, and turkey.
Cook, breaking up the turkey with a spatula or wooden spoon and mixing it into the vegetables, until the turkey is thoroughly browned, 7 to 10 minutes.
Remove the pan from the heat, add the dressing, and mix well. Sprinkle the chopped cashews and cilantro into the turkey mixture and mix together. Salt to taste.
Spoon the turkey mixture into the endive leaves, garnish with more chopped cilantro and enjoy.