Well I admit that is surprising, I've never seen that much sodium in essentially 0 hardness water. Cool!
As for the pH of the water... it doesn't matter. The pH of the tap water does not tell you how well it will resist changing
. That is what the alkalinity tells you. 151 is high for any lighter beer, and most moderately colored beers to be honest. Even with NO alkalinity (pure distilled water), you'll likely be adding acid for very light beers.
You certainly don't need
to throw this water away. (You may find it more convenient
to throw it away, but WTH, keep reading!)
The sulfate and chloride are already very low. Everything else can be managed. I would dilute away at least
half the sodium (if it were me) and for most beers, at least half the alkalinity, too. (convenient) You might find yourself comfortable with this level of alkalinity for very dark beer... but you're still left with the sodium "problem".
If I were told to brew a light beer without throwing it all away, I'd dilute 3:1 with RO water. That will start you with 20 mg/L sodium and alkalinity of about 38 mg/L. Almost nothing else.
I would add CaCl2 and maybe some gypsum for calcium, chloride, and sulfate (if you like the bite it brings), and neutralize the rest of the alkalinity with acid malt and phosphoric acid in the mash.
As for the sparge, I would recommend 100% RO water or darn near... unless you are confident in your skills with a pH meter and properly eliminating alkalinity with very small acid additions.
This would certainly work. Although at this point, you're probably doing the math and realizing a good three-quarters of your water will be RO. Hey, I'm just the messenger.