The annual American Heart Association Heart Walk, which takes place Saturday, celebrates healthy lifestyle choices as thousands of walkers step out to have fun, get inspired and support a meaningful cause.

Living an active lifestyle and eating a nutritionally balanced diet are essential for your family’s heart health.

Thoughtfully selecting products at the grocery store and using healthier food preparation and cooking methods will give you better control over the nutritional content and wholesomeness of the food you eat.

Start by taking small steps like getting heart-healthy cookbooks and recipes for cooking ideas.

Buying fresh fruits and vegetables, low-fat or fat-free products, leaner cuts of meats, whole grains and high-fiber foods, while avoiding fried or processed foods and limiting baked goods, are just a few ways to take action.

For more tips, visit www.americanheart.org. Try these heart-healthy recipes and be good to your heart.

Salmon with Tomato-Basil Salsa

Cooking spray
4 salmon filets (about 4 ounces each), rinsed and patted dry
3 tablespoons light mayonnaise
2 tablespoons chopped fresh basil
1/2 teaspoon garlic powder
1/2 teaspoon paprika

Salsa:

1 cup chopped grape tomatoes
1/4 cup chopped fresh basil
3 tablespoons chopped Maui onion
1 tablespoon red wine vinegar

Preheat oven to 375 degrees. Lightly spray baking pan with cooking spray. Place the fish in the pan. In a small bowl, stir together mayonnaise, basil, garlic powder and paprika. Lightly spread on each fillet. Bake for 15 to 20 minutes, or until the fish flakes easily when tested with a fork. Makes 4 servings.

Salsa:

In a small bowl, add tomatoes, basil and onion. Add the vinegar, stirring gently to combine. Spoon over or beside the cooked fish. Makes 4 servings.

Approximate nutritional analysis, per serving: 260 calories, 16 g total fat, 2.5 g saturated fat, 65 mg cholesterol, 150 mg sodium, 4 g carbohydrates, 1 g fiber, 2 g sugar, 23 g protein

Garlicky Greek Yogurt Dip

1 8-ounce container fat-free Greek yogurt (available at most supermarkets)
1/2 cup grated unpeeled cucumber, drained and patted dry
2 tablespoons grated sweet onion
1 tablespoon fresh dill weed
1 tablespoon fresh lemon juice
2 teaspoons chopped fresh mint
2 teaspoons honey
2 large cloves garlic, minced
1 teaspoon olive oil (extra-virgin recommended)
1/2 teaspoon dried oregano, crumbled
1/8 teaspoon salt

In a medium bowl, stir together all the ingredients. Serve immediately or cover and refrigerate for up to 24 hours. Makes about 1½ cups.

Approximate nutritional analysis, per serving (based on a 2 tablespoon serving): 25 calories, 0.5 g total fat, 0 saturated fat, 0 mg cholesterol, 35 mg sodium, 2 g carbohydrates, 0 fiber, 2 g sugar, 2 g protein