I agree--keep the flavor ions well under 100 ppm. Which ones are flavor ions? Basically all of them except calcium.
Some, like Mg create problems if their concentrations go higher than 25-30 ppm.
Significantly dilute the treated local water with at least 50% RO, or just start with RO and build the desired water profile.
Use CaCl2 to get your calcium levels above 40 ppm
Your water has too much carbonates and sulfates, IMO. So you have to do something to make it better.
As Martin says, dilution is the solution, adding more salts to balance is not.
I'd stick to building water with RO and CaCl2 and iodine-free NaCl to get your Ca, Na, and Cl levels where they need to be.
Mg you can get from the grist. And I'd use Martin's Bru'n water program to figure how much, if any, chalk, epsom salt, and/or gypsum you need to add to the mash and sparge to get the pH where it needs to be.
I've had good success with aromatic/melanoiden malts to increase maltiness in my APA's and IPA's.